[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/ Q- Z: X6 a% V# j, i" R1 L$ e$ y

3 P' X9 u0 ?3 h- S* \5.39.217.76
! D8 S2 `2 r% d7 U3 H公仔箱論壇tvb now,tvbnow,bttvb6 E) S. b9 h( K/ ]; z. B4 Z) i# w
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/ T  ?8 b+ h8 O. {# xMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
5 a9 P2 `6 ^0 o  h9 HIngredients公仔箱論壇, a  v( q6 @1 S/ `( D
For the soufflétvb now,tvbnow,bttvb, O$ H# T$ B- ^9 `+ y
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1 n" K3 V  p, d+ Htvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled5.39.217.76, }! f" N' w( _
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4tbspdemerara sugar
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1 lemon, juice only
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5 Z( `' H: k6 W$ ^- q2tbsp kirsch
4 X  d9 `; B5 }' `: w公仔箱論壇·$ o, O/ ~% x# |0 c+ |' p
2tbsp cornflour  H. r7 c' q# t  ]; _! C
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* w2 ]$ w- S9 L: zTVBNOW 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。10free-range egg whites公仔箱論壇. ^& K9 u% _1 T) A( _" v
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$ L7 H+ H. p2 g6 c# b- ftvb now,tvbnow,bttvb85g/3ozcaster sugar公仔箱論壇+ k* X2 M/ }/ s6 Y
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& ]7 R6 w9 N. z# ltvb now,tvbnow,bttvb225g/8ozclotted cream
& p& {% l/ j+ @1 `* d' e$ FFor the crumble topping
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7 y0 n' _, u: y( E  [% P( U5.39.217.761tbsp chopped pistachiostvb now,tvbnow,bttvb5 R+ h! A4 R4 ?2 R/ Z2 W
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5 H; `; J5 W7 f+ ~: }公仔箱論壇1tbsp nibbed almonds
$ s% r+ s. T8 Q% ~tvb now,tvbnow,bttvb·tvb now,tvbnow,bttvb5 r$ P8 A, f- o: r9 A
1tbsp demerara sugar
. C# E3 S4 o; _7 \$ K% f5.39.217.76·
/ U9 ~9 i; c0 v1 M* `- A% z5.39.217.761tbsp rolled oats0 z& z4 ?& p4 W! `. m; Y' l
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; ]/ H' I' P$ [$ M1tbsp desiccated coconut
$ D7 P, j$ |) P* q5.39.217.76Preparation method公仔箱論壇! n6 l0 D) q: f# \

• 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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