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

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Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb& k* c" S( f2 E3 ]4 E

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- b* K! x7 u3 M' n  Z2 ZMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.2 a- [+ O5 R% @. A4 F1 ]
Ingredients6 D# G7 O* s2 F/ _3 r# M
For the soufflé
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600g/1lb5oz strawberries, hulled
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" ?1 m4 W% C: a3 V4tbspdemerara sugar公仔箱論壇5 A+ S) x/ j* X( Z* h
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1 lemon, juice onlytvb now,tvbnow,bttvb0 G4 f  x8 o6 ~9 {% M) Z. ^
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2tbsp kirsch公仔箱論壇( m9 ^, g: n3 o1 F7 M
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2tbsp cornflourTVBNOW 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。% H/ T, {, l& ?) J' L
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10free-range egg whites5.39.217.76% K* h/ t3 l' N" n0 z" |" }
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2 l- n. U, W  _' q225g/8ozclotted cream公仔箱論壇7 M- f9 @+ I% u1 ]+ Y1 ^; U
For the crumble toppingTVBNOW 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。0 e7 O% d: _5 L2 [  D* ]
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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。/ W0 i- [" b. R  Q9 W
·公仔箱論壇7 c$ c6 f, c, `) d9 K4 K
1tbsp nibbed almonds
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1tbsp demerara sugar
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7 F, V" Q) a1 e& ntvb now,tvbnow,bttvb1tbsp rolled oats
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1tbsp desiccated coconut5.39.217.76% t  v4 Y5 L+ k
Preparation method公仔箱論壇& K3 I; d" S4 c# W- |( }2 m2 ^

• 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.

8 Q3 N7 v$ V, k5 Y" h1 F  ]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。
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