[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2 b$ w6 z1 `: b5 `$ q6 p5 @
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" {5 G& J1 G6 R; N) E& fTVBNOW 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.公仔箱論壇  N( G" {1 b+ x3 q
Ingredientstvb now,tvbnow,bttvb# t& c" u& N& S9 ?- \
For the soufflé
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600g/1lb5oz strawberries, hulled5 o) U- D4 f4 V  z- I- d2 M' O+ f: w
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4tbspdemerara sugar
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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" k5 ~2 O. i0 E& j
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+ m9 Q; b: u9 K- ?( Z: z: ?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。2tbsp kirschtvb now,tvbnow,bttvb) q7 u7 e1 o5 Q
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- y% E# p! a' G. s8 |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。2tbsp cornflour5.39.217.76$ T6 L; x; b+ m& A  p$ |6 G
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. t# t4 W, f8 Y6 E' ?, x- [5 ^10free-range egg whites
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85g/3ozcaster sugar
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  D* N0 |8 K, g& r& m: Etvb now,tvbnow,bttvb225g/8ozclotted creamtvb now,tvbnow,bttvb5 R2 S7 ?3 y5 g- s5 ]! n% `+ X
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。9 `/ K# C1 B: m+ {6 n1 f& z
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1tbsp chopped pistachios5.39.217.769 B% B( k4 y# _) R  L8 l
·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。  M! s" s# @" H$ C
1tbsp nibbed almonds
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1tbsp demerara sugar
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$ l7 F. P! c, Z1tbsp rolled oats
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1 h, I$ y# q$ V+ `1 X: k0 L5.39.217.761tbsp desiccated coconut5 Z0 K+ A  j; J8 A
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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5.39.217.766 p$ k' v3 T: E9 u4 |/ R