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

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Strawberry soufflé with crumble topping and clottedcream5.39.217.76- `: M$ B% a5 I  c) y+ D
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0 {+ a0 E1 f; R6 T5 e; u2 ~5 W, }公仔箱論壇tvb now,tvbnow,bttvb9 I- ]- {" z; ?6 t; F3 P

8 G3 F/ U, b# d$ m4 ATVBNOW 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
6 y/ ?3 w& D5 I$ Y) itvb now,tvbnow,bttvbIngredients
  C. A& h7 U# C+ z0 i* a5.39.217.76For the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar, a- \, i" q- k1 X
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1 lemon, juice onlytvb now,tvbnow,bttvb' O( j. q9 R/ A, c
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  O  I* R5 U0 D9 X: L* u+ E/ Ptvb now,tvbnow,bttvb2tbsp kirsch
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9 q- q4 c3 V- E9 G' }0 ctvb now,tvbnow,bttvb10free-range egg whites
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85g/3ozcaster sugar: ^# y; k5 Z0 q
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0 m+ I  a& p+ @225g/8ozclotted cream
5 }3 M. B4 }2 X% M8 }For the crumble topping9 Z' j6 F6 L7 [5 |
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1tbsp chopped pistachios
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8 D; D9 f# L  @% q1tbsp nibbed almondstvb now,tvbnow,bttvb; [0 ?4 m. U6 a7 O
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0 r$ U# c7 _3 X* q. \: m" s5 wtvb now,tvbnow,bttvb1tbsp demerara sugar# F$ U. x& |7 }' F$ v
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1tbsp rolled oatstvb now,tvbnow,bttvb3 o3 y4 P( [& ?7 F
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1tbsp desiccated coconut+ n& H9 [9 B7 x3 Z
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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1 ?. K' W" N) [  e0 |4 e5 f0 \' ?5.39.217.76公仔箱論壇7 A+ O: n# K2 ?! r  R; {
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