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

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Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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( p- C7 v  m# E  ?9 b1 L2 A6 x
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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。- J# v9 B1 u3 y' D

5 k- K7 H+ m; m5 q4 c  X. VTVBNOW 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。公仔箱論壇/ B0 i/ \+ b8 B2 w* f' U
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.( @, F0 b7 E6 I5 ^! @7 Y
Ingredients" Y) s( Z& u$ Q  |& s& b5 S
For the soufflé! ?7 D# |: v, e2 A( v
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( n4 \6 q$ P0 Q' W5 {. c* C/ |公仔箱論壇600g/1lb5oz strawberries, hulled5 K* x1 a/ H+ o# v' |
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- W! _, t/ ]. p) Q  a4tbspdemerara sugar
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! w6 m( N& h* k- q' O! 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 onlyTVBNOW 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。: x# F( {4 ^3 J7 `
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( O1 i3 k# ]3 u  M公仔箱論壇2tbsp kirsch
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' l* T+ \5 G7 B, j7 Q0 r5.39.217.762tbsp cornflour
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10free-range egg whites公仔箱論壇" C7 ]% |6 @& j7 m% H+ L
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85g/3ozcaster sugar
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225g/8ozclotted cream公仔箱論壇2 U: q2 Q8 G( [) }+ }: Y
For the crumble topping# b& ~9 f# w, Z3 J, ?
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1tbsp chopped pistachios公仔箱論壇  o5 S4 `3 g  A$ u5 U+ x( w
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- t4 C5 Y4 S1 n* N1tbsp nibbed almonds
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0 F2 O# J9 ]* I0 ?6 q  Mtvb now,tvbnow,bttvb1tbsp demerara sugar( t  U5 r/ t* O- x4 k2 h
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1tbsp rolled oats2 |3 Z& u; o4 o% `% L
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! M3 C! C' L  u8 Y2 f1tbsp desiccated coconuttvb now,tvbnow,bttvb- l3 g3 a, y, i- v# g) X
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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