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

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Strawberry soufflé with crumble topping and clottedcream5.39.217.769 A, s# w8 I2 S

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tvb now,tvbnow,bttvb  M6 z0 Y+ o  Y! q. F! O! R

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2 R, J( `- v) f8 [2 t7 O5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.: G3 A% H8 D$ o" D4 |
Ingredients
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# z$ h3 K4 m; A- z; {5.39.217.76600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb6 b' k/ a# H3 j* Z' D, A
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& F" t; B3 {) }$ g1 A5.39.217.764tbspdemerara sugar5.39.217.76% I$ ~' B0 q: Q/ Q
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1 lemon, juice only
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2tbsp kirschtvb now,tvbnow,bttvb3 G9 @- M# U+ P# B5 Y4 I% p
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2tbsp cornflour
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10free-range egg whites0 _1 N* j& B& G$ Q. u3 f( T
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' t2 z# Z; K. y$ F& h5.39.217.7685g/3ozcaster sugar
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225g/8ozclotted cream! W& I, M4 N4 M( x
For the crumble topping
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3 k$ I) D5 u4 t$ h1tbsp chopped pistachiostvb now,tvbnow,bttvb- \+ @' \8 `! \# d) n
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1tbsp nibbed almondsTVBNOW 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。" F; j; \6 u$ `* c- D0 O4 a1 \) e9 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。- }" c  H8 B; a, R6 S/ T6 f
1tbsp demerara sugar
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3 R0 n% u& j( ~1 K$ g* Q+ w! Ntvb now,tvbnow,bttvb1tbsp rolled oats3 T9 I! L1 W8 d! v4 h; j5 ^$ i9 g
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1tbsp desiccated coconut公仔箱論壇  b* l" d3 p' {, E
Preparation method5.39.217.760 m" e3 r$ a7 {

• 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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