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

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Strawberry soufflé with crumble topping and clottedcream
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/ \9 b5 a& g0 y& |- `# x公仔箱論壇tvb now,tvbnow,bttvb8 V+ l  p8 X% }4 h8 D% s9 Z( n

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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。8 B1 ?# Z$ S" K. K! g3 }% q8 L5 ^

4 _( r5 q; t3 O' T( R6 C6 B/ EMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.- t$ \# v. n5 I. I- Y
Ingredients公仔箱論壇  L; f0 _& a- E
For the soufflé公仔箱論壇7 w6 R1 ?% y' V- ^3 X' Q
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600g/1lb5oz strawberries, hulled
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# e, C; |$ L4 T! A; @( i1 \1 g4tbspdemerara sugar公仔箱論壇& x0 [/ d$ N! \/ M: O8 F
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4 t4 c: D+ [0 J) V# n5.39.217.761 lemon, juice only5.39.217.76& {! o7 c* Y$ O7 t- E( \
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2tbsp kirschtvb now,tvbnow,bttvb8 y' @' w& ^5 M9 f
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* ?/ p7 N; n2 {# V) W2 F2tbsp cornflour
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$ i8 [  u$ B% K8 a2 gTVBNOW 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公仔箱論壇1 G& c& z+ ^, N
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85g/3ozcaster sugartvb now,tvbnow,bttvb7 e4 e2 f% {; l8 F: j" O3 E8 G
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$ Z$ n) I9 T8 o% W( @225g/8ozclotted cream
$ V, C, ~; Z1 r  M# z+ ptvb now,tvbnow,bttvbFor the crumble topping
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1tbsp chopped pistachiosTVBNOW 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 M- u+ w" a( ]& x* p+ \
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, I& z# Q, i( k, A# 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 nibbed almonds
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1tbsp demerara sugar
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# A5 m, c; [6 j/ j公仔箱論壇1tbsp rolled oats
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6 b9 U9 f% v9 U5 y2 Gtvb now,tvbnow,bttvb1tbsp desiccated coconut
2 ^6 Y+ \) h" `! ~8 J9 RTVBNOW 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。Preparation method5.39.217.76" M* v1 u* O( F

• 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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