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

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Strawberry soufflé with crumble topping and clottedcream
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9 B3 R, x% t4 W) L# ITVBNOW 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。5.39.217.766 H4 n. ]6 E% A" G
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2 ^5 p1 }* b' P: _  x, EMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
: A2 p8 k9 e0 `- t) Htvb now,tvbnow,bttvbIngredients
1 U1 N1 u5 j8 T: e7 PFor the soufflé5.39.217.76* n+ h+ O2 Y/ _
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) W7 O* b" m# j1 \# o$ Xtvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
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4tbspdemerara sugarTVBNOW 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。7 T  l; U3 v( [  j" j3 s, l
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' o# @% X* z- [& O: |tvb now,tvbnow,bttvb1 lemon, juice only公仔箱論壇* ^6 I9 B5 X3 s8 Q
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9 o" ]% L# W/ P2 E  F9 m2tbsp kirsch
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2tbsp cornflour- q- q% Y: T. O& ?
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10free-range egg whites
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. }4 w" j( T$ q4 Y: P" C1 H1 Atvb now,tvbnow,bttvb85g/3ozcaster sugar
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/ [' F5 Q2 B* W& h225g/8ozclotted cream
9 C- _" |4 N. t9 I0 H; M公仔箱論壇For the crumble topping: s& R/ T' s9 @2 V! M6 H
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1tbsp chopped pistachios
4 p/ {2 L! k/ o" v4 TTVBNOW 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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( f5 P. }# e( {# D( C1tbsp demerara sugartvb now,tvbnow,bttvb# X8 B3 s- u* u* ?
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' s3 C8 L4 Z) v# X: E5.39.217.761tbsp rolled oats
: H5 d7 _4 }0 B5 `! \) `6 c8 |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。; s& }( E+ X6 E1 A
1tbsp desiccated coconut
6 I2 S. q/ F" c" |) ]. c0 dtvb now,tvbnow,bttvbPreparation 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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