[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6 `4 x4 ?) [* o# U( b

1 X) f% E  ~( n8 x% K5.39.217.76公仔箱論壇0 M" V5 o3 Y4 x$ C

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6 S( j5 S& M3 w  ~- V3 XMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
5 x3 i9 u" g, x* r; e  I- e; d5.39.217.76Ingredientstvb now,tvbnow,bttvb& ]* Y  g- g. I
For the soufflé
: Q( V% C( y0 f: f* L- r公仔箱論壇·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。+ W+ W4 e: s" p
600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
2 k* Q9 ?5 l+ t* K8 E5 U2 CTVBNOW 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。·
* i/ J* I" L2 T4 R. a公仔箱論壇1 lemon, juice only
8 D+ `8 s9 |( Z; ?3 Z5 `& `7 W公仔箱論壇·tvb now,tvbnow,bttvb4 {4 H7 u5 g# a3 Y
2tbsp kirsch/ {: Q: |/ o$ a5 Z7 {# D2 M
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7 W. Y" J$ q" O1 j5.39.217.762tbsp cornflour
- H4 }7 y2 \' h! e) @8 g5.39.217.76·
( V7 N* {( x6 D# g5 ZTVBNOW 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。10free-range egg whites
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7 G! J, \" w" k5.39.217.7685g/3ozcaster sugar: [  A) V/ Q: |$ b) ]7 E5 {
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; [% M# k2 a5 |/ g5.39.217.76225g/8ozclotted cream
9 t: W. f  {* `" |, @! n. _For the crumble topping
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1tbsp chopped pistachios5.39.217.76" w! T2 M5 ]- x
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& \# m* N- T8 @7 i% s1tbsp nibbed almonds
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! P$ ^/ O; q7 V( b- e! \7 r1 K公仔箱論壇1tbsp demerara sugar
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1tbsp rolled oats
2 V7 U5 Z% h/ o: j9 i4 {- K2 ?公仔箱論壇·5.39.217.761 _, C: `* |7 R
1tbsp desiccated coconut
/ O9 D" B9 k( _; X6 ]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.

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