[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 J4 C# l% r4 ]. E

( \: _* N/ o2 V0 W. y, X9 X0 g5.39.217.76
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$ N. v4 F& U% F- {( `/ i  ?. f0 GMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
3 H" O' \& [1 @6 w# N' YTVBNOW 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。Ingredients
7 w0 p+ Q6 g% M7 g* a, r- ZFor the soufflé
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600g/1lb5oz strawberries, hulled/ u8 g- c) w6 B( A* n5 Q, e
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4tbspdemerara sugar5.39.217.76, W7 W, @& z1 S- P! K7 D
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0 A# l9 q& i; 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。1 lemon, juice only0 N1 z/ f/ u$ T$ Q9 [; n. ~1 R
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2tbsp kirsch* M' @- p/ }( ^3 A
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1 L) p, G( O/ `, q公仔箱論壇2tbsp cornflour
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* d" M+ u8 B# e4 d10free-range egg whites
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' M& n$ l# Y3 z4 NTVBNOW 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。85g/3ozcaster sugar
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6 v5 q- j  W7 p1 A8 K% s# }5 n225g/8ozclotted cream
2 o# @( X7 g& g# ?+ t4 [5 Y$ R5.39.217.76For the crumble topping& O! q- B' L5 V
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' V7 z. m  i! Z! X+ W公仔箱論壇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。5 P; m5 i  S  R( T0 ~
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# z( u, Q2 |. n. Y公仔箱論壇1tbsp nibbed almondsTVBNOW 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。5 t6 A% |1 p. ~3 F
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1tbsp demerara sugar
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1tbsp rolled oatstvb now,tvbnow,bttvb# v6 T6 Q6 T0 k) f, Z/ m% j! Q2 {
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0 ]8 T5 S$ A) i" Y" @( Q公仔箱論壇1tbsp desiccated coconut公仔箱論壇5 K1 U& T1 V, ]
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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