[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) s- B' ~) S# w2 B

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3 I2 ]( h* l, C/ n5 Y, qMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.1 c! S6 J, i/ y" M
Ingredients
: V4 K5 I7 O# s5 H- _0 w1 nFor the soufflé5.39.217.76" y3 L" W1 u- |% f: i8 n) ?4 `$ S
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600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb" s* Q5 Z3 z8 M5 @2 c, d
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4tbspdemerara sugar( Z; \9 L9 Y) S2 t
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1 E/ S% ^! R7 \5 s" y2 {5 X5 _5.39.217.761 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。- s; m" d9 [0 b# B. J% ]2 i7 x8 i
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2tbsp kirsch
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2tbsp cornflour
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* L5 ~" ?; K9 S2 o5 @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。10free-range egg whitesTVBNOW 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。: m* j' @& O1 I( i! |/ p! O8 o9 n
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1 A$ X- T: D4 `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。85g/3ozcaster sugar
8 N& ^9 V" Y" B6 L0 ]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。·
, b- l' m0 P. o# I5 i0 Q4 Y7 J" c225g/8ozclotted cream
& k. \- o5 I& f6 }$ L( ?2 @. m+ B5.39.217.76For the crumble topping- A, Q9 W4 p% ^  X
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  n8 Y/ e! ]+ [" v; r3 [5.39.217.761tbsp chopped pistachios
7 R6 L  G7 |  V! `公仔箱論壇·
  I) K; r/ v7 u3 P2 `4 n+ HTVBNOW 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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$ X( Z" c& I4 Y5.39.217.761tbsp demerara sugar: ]' c& a! }/ E6 e# q
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! q; H0 G2 W( e2 c5.39.217.761tbsp rolled oats
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1tbsp desiccated coconut8 X5 A  c0 Q+ K5 ~& o
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.

4 B' u' J' V, `' \  n8 Z4 r公仔箱論壇
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