[甜品] Strawberry soufflé with crumble topping and clotted cream ， 描述： FRENCH

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Strawberry soufflé with crumble topping and clottedcream) }# f8 c: l. P, {) T3 _

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2 V# w" _/ {* Z; o0 x  I' c公仔箱論壇
# a' e" Y: c- _# c公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
2 E- [8 T, C5 R  a$ n5.39.217.76Ingredients
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( |2 l. l! z- W0 A% B9 Q9 }( T600g/1lb5oz strawberries, hulled公仔箱論壇; X( z1 q2 ~# h9 E2 C
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4tbspdemerara sugar公仔箱論壇+ D+ ~' A5 u) h. C9 X1 l
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1 lemon, juice onlyTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。" h- O4 i! S8 r, s2 l, i; V$ r# P9 n' e
·TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。0 A1 x8 q) U' z$ y
2tbsp kirsch
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' T( }4 O7 s. `6 r& l( O: |2 \2tbsp cornflour
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. ^8 |, f5 K, m0 E公仔箱論壇10free-range egg whitesTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。9 g7 f% T2 X  U+ s/ |7 v
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( ~" I* m- S# R% ~5.39.217.7685g/3ozcaster sugarTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。3 G& v' Q' w" K+ J6 v
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  I& a9 p' }+ [, }225g/8ozclotted cream
4 T5 {0 o* _4 A: o5 }: z" M1 i5 JFor the crumble topping
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1tbsp chopped pistachios
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1tbsp nibbed almondstvb now,tvbnow,bttvb! ^: W2 o% ?( X5 T' b. c6 v
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1tbsp demerara sugar
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1 t% y2 s, U) X公仔箱論壇1tbsp rolled oatsTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。% K0 o; ^3 ^! V6 \3 @9 F
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; Y# d7 G" s2 `2 wTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。1tbsp desiccated coconut公仔箱論壇* }; \; g) q* U: [
Preparation method
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• Preheat the oven to     180C/350F/Gas 4.
• For the soufflé, grease     and sugar eight ramekins.
• Heat the strawberries,     sugar, lemon juice and two tablespoons water in a saucepan until     simmering. Stir gently and cook until tender. Remove one or two     strawberries per person for a garnish and pour over the kirsch.
• Blend the rest of the     mixture in a blender to a smooth purée. Pass the purée through a fine     sieve into a clean saucepan. Mix the cornflour to a paste with two     tablespoons of water and add this mixture to the purée. Bring the mixture     to the boil, stirring continuously to avoid lumps.
• For the crumble topping,     mix all of the topping ingredients together in a bowl, then sprinkle onto     a baking tray and bake in the oven for 4-5 minutes, or until golden-brown.
• For the soufflé, whisk the     egg whites in a clean bowl until soft peaks form when the whisk is     removed. Slowly whisk in the sugar until the mixture is glossy and stiff     peaks form when the whisk is removed.
• Beat one-third of the egg     whites into the strawberry purée until well combined, then carefully fold     in the remaining egg whites.
• Half-fill the ramekins     with the soufflé mixture, then add the reserved strawberries and fill the     ramekins to the top.
• Level the tops of the     soufflés with a palette knife, place onto a baking tray and bake in the     oven for eight minutes. Carefully sprinkle over the crumble topping, then     return to the oven for a further 2-3 minutes.
• Serve with a quenelle of     clotted cream on top.

0 L' f9 z- w' X. D2 |& m5.39.217.76 公仔箱論壇9 G4 h5 {& v8 E4 N; _! B
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