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

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Strawberry soufflé with crumble topping and clottedcream公仔箱論壇9 L6 P! q6 ]* ?1 c0 }  i! e

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# D5 `: n2 H0 c/ z  y7 Mtvb now,tvbnow,bttvb
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4 E& ]' u7 q1 e8 ~" U" C6 ktvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
+ S2 P. \; S$ i公仔箱論壇Ingredients
9 M( m* ]+ [( D/ D7 r  B# h) S  x$ A' CFor the soufflé
4 @( d2 W( E8 k4 s4 b8 O, T) I公仔箱論壇·tvb now,tvbnow,bttvb+ \7 J  y, d( J# l+ x& d
600g/1lb5oz strawberries, hulled5.39.217.769 x0 p% C4 k* O  ^5 B- }
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4 k8 ^1 C" e% _. C2 ?4tbspdemerara sugartvb now,tvbnow,bttvb& v( g; G4 z  t8 H
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1 lemon, juice only公仔箱論壇7 c/ q) v/ b# f7 H: O+ I* }
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% z" t6 U( v8 W4 s4 X" `tvb now,tvbnow,bttvb2tbsp cornflour" P2 k+ p4 O0 M! X
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. T2 j8 Z: g/ u* R10free-range egg whites
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85g/3ozcaster sugar7 e9 y2 t; ]" @' A' P. T
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& _( C2 ~, B5 {6 sTVBNOW 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。225g/8ozclotted cream
; z7 Q3 d+ _4 |6 I公仔箱論壇For the crumble toppingtvb now,tvbnow,bttvb3 U, i% Q( s. G2 Z0 |
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/ _* s. s% o7 I- C6 e6 ]7 Z1tbsp chopped pistachios公仔箱論壇/ s0 }/ ?6 Z8 D$ h8 s
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1tbsp nibbed almondstvb now,tvbnow,bttvb, V# \( }8 V! O/ @
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9 `% _0 X! k$ |7 \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。1tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut
1 X: m( U' k% ]( U7 c6 {5 S" `tvb now,tvbnow,bttvbPreparation 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.

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+ ]) ~% K/ z( u) C8 X- g: M# B+ ~tvb now,tvbnow,bttvbTVBNOW 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。. R' t: y. T: E