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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream7 S( M7 g6 z8 H, F* N) Q; s
, s% q* v2 {, |0 g! N. }

" K" P/ W7 X9 a7 _tvb now,tvbnow,bttvb0 C7 C5 s$ H. N' |2 ?; f, W) f
+ c6 v6 I1 c& r7 f% V) i& ?8 p0 Y

* H% U) }+ |+ ?0 b* q  K
$ p+ w# ]$ J. AMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.7 ^& @% V/ Y  G% \
Ingredients
9 {$ B7 V& D: W$ [: |; Q公仔箱論壇For the soufflé
, x' U$ R* u2 N1 F5.39.217.76·tvb now,tvbnow,bttvb( P% m2 t- a# a
600g/1lb5oz strawberries, hulled5 a( Z- D& I4 N1 C  p! {$ e
·tvb now,tvbnow,bttvb8 a( N5 g  u/ K! ~
4tbspdemerara sugar
; a7 X4 B) P4 D/ Z  x·, j: }4 O9 R2 c! `
1 lemon, juice only
9 B1 U7 k/ L1 t; @' d·
4 L1 `( B( r. r% N5 ]/ x5.39.217.762tbsp kirsch2 F* D, N) v' z4 [) H( [
·公仔箱論壇( i: E+ m. |7 L8 G4 A5 `
2tbsp cornflour
+ ^" A' p1 \' Z* M0 B. ?3 l5.39.217.76·tvb now,tvbnow,bttvb2 ^+ r- d; Q4 z0 N# U! F
10free-range egg whites5.39.217.76' Q4 ]# A$ W! M8 q
·
7 Z  P2 M1 X6 I0 g. Z6 f5.39.217.7685g/3ozcaster sugar
; h+ n7 N+ ~6 `2 W3 h. z公仔箱論壇·; [- x/ x: A6 B1 L0 m' x! a
225g/8ozclotted creamtvb now,tvbnow,bttvb( k  z6 Z6 z+ f% c2 l3 i
For the crumble topping
2 U8 N0 B4 C4 |6 \·tvb now,tvbnow,bttvb2 t2 v7 L  s1 L! O) z
1tbsp chopped pistachios
/ L; @0 A+ d: R' }9 `3 mtvb now,tvbnow,bttvb·, N6 I, F1 X* W  b$ g* f9 X* N
1tbsp nibbed almondstvb now,tvbnow,bttvb- L/ K" L1 O  D
·5.39.217.76* E: [' K8 G  `0 Z3 H, C2 t/ B
1tbsp demerara sugar5 B- h3 @- w6 i
·: ~. x( n; H; w; ^; W# g2 x5 u" V7 U
1tbsp rolled oats
& d% [/ K, @* K9 f: n5.39.217.76·5.39.217.767 q' H) c$ b! T5 m7 h3 H& |  A6 c
1tbsp desiccated coconut公仔箱論壇. X1 |/ |; A9 a, o0 i
Preparation methodTVBNOW 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。/ }  c9 _0 z5 ]9 V4 n

• 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.

8 X+ @9 Y4 w- M5 ~1 K9 R
5 D4 S. W; l) i  D. {# ?6 a公仔箱論壇
- l' Z6 J, e' e; k5.39.217.76
, [" A2 @8 q# k) d! U