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

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Strawberry soufflé with crumble topping and clottedcream
6 w! J9 H4 D6 A8 J# i% F6 h公仔箱論壇tvb now,tvbnow,bttvb6 h# {0 w5 R$ C+ J# W6 ^% e  S# n
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。. B9 z* S5 p3 N0 R, T, Z+ Q
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. n% N' I- V# d4 n2 x) JMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb1 X9 r6 i( J6 `
Ingredients5.39.217.76/ Z# |4 _4 \0 t
For the soufflé
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600g/1lb5oz strawberries, hulled
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+ J' M6 y1 I2 j4tbspdemerara sugar/ m. n3 q; m/ x& q0 s$ n
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! c( G) R, O  D3 m& R$ }! q" w4 ~' Q5.39.217.761 lemon, juice only
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! C# c/ p& c0 b' ^# A5.39.217.762tbsp kirschtvb now,tvbnow,bttvb- S5 z5 S& @* t( _; x: @
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& @/ W0 x5 z+ m1 F2 h  M- _2 xTVBNOW 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。2tbsp cornflour9 P, I0 S6 n8 J
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# O1 ^$ q5 {, C9 F0 p" y2 ~6 N公仔箱論壇10free-range egg whites
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85g/3ozcaster sugar0 |0 V3 n6 K; p% G2 }8 s
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225g/8ozclotted cream+ o( Y7 x9 D' i
For the crumble topping
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1tbsp chopped pistachios
( I9 E; c2 `! b& D* Q* Z: fTVBNOW 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。·
2 X6 D2 [0 D$ ]' l6 b公仔箱論壇1tbsp nibbed almondstvb now,tvbnow,bttvb4 k) E* W' f  `
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. {8 c% N8 D1 h7 W) d( F1 C3 O% n1tbsp demerara sugar公仔箱論壇* t* L- _2 C) B$ P- A
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' {8 S! R/ d! ~( m; b, }1tbsp rolled oats8 M. K: p, _( ~
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* K: {( E0 h# B5 ^6 a5 V, }tvb now,tvbnow,bttvb1tbsp desiccated coconut5.39.217.76/ u& I' p7 T' [8 V/ m& V; f- R7 M
Preparation method6 H* \5 ?: L  p

• 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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