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

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Strawberry soufflé with crumble topping and clottedcream9 K3 c; J9 e; Y9 G4 y
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* p6 z7 h7 i- V& o公仔箱論壇
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.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。6 }( W* F" k' Q" B3 q) ?' m
Ingredients/ |( O! c- o- [) B- N
For the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only5.39.217.763 a3 o3 K0 A' o6 B( [5 y4 j# V( s
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2tbsp kirsch
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2tbsp cornflour公仔箱論壇4 f# L5 R6 T. ~9 [9 G# n% i
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% O& J9 r# A; i" b9 U9 @tvb now,tvbnow,bttvb10free-range egg whites
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8 l4 c  Y3 z4 t5 Q+ j+ Q5.39.217.7685g/3ozcaster sugar5.39.217.76  `4 c6 I; z8 t; c* u4 [: z
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# F3 X9 m+ I' T) J公仔箱論壇225g/8ozclotted cream
: l1 m% ]4 y! p, \9 Y+ Y2 P& LFor the crumble topping
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% F, I+ `5 E; _* v) w9 Z5.39.217.761tbsp chopped pistachios. K. E9 _: w. y  e+ w& n0 B# |
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1tbsp nibbed almonds4 C1 {* w% \' Q  ~4 U
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2 r/ F2 |' h- Q, C7 n/ o+ ^$ o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。# T/ b' l" k6 i7 t: y& J+ P- ^
1tbsp rolled oats5 {& T% m% E9 @* d) o- z( h
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( i$ ~2 l* \8 P# x& [$ _Preparation methodtvb now,tvbnow,bttvb, f0 y, ?6 a; z  w4 w

• 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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