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

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Strawberry soufflé with crumble topping and clottedcream/ w6 d& {: v: D

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公仔箱論壇1 n) L: a4 C& w4 o0 A( P3 i& K* v
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$ z* p3 x0 Z5 I. e) B; ^- m# p5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.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。" H7 O& r- X8 O" ?: W+ }# [
Ingredients公仔箱論壇! G7 U4 B$ M, B' d! k8 i% k: p
For the soufflé& b# N9 v" j0 d) 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。  O" @$ R1 h! f$ W
600g/1lb5oz strawberries, hulled
8 R  z" X' u1 Y8 R6 Q4 T公仔箱論壇·公仔箱論壇' Q. w3 p& }- p2 A5 q  z) b' I
4tbspdemerara sugar
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1 lemon, juice only
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3 J( g2 k% m7 e0 h. ?) L& y5.39.217.762tbsp kirsch1 v1 i$ d7 x! P+ ?1 ]8 @
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6 a' I2 I1 g# n+ d! p2tbsp cornflourTVBNOW 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。* a# T* ^$ g% f* Q5 Q! P: ]
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10free-range egg whites
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" H6 K0 ?% k  C5.39.217.7685g/3ozcaster sugar
9 `7 f& b5 ^5 Q公仔箱論壇·
1 t7 d+ `" o: n/ l$ o7 C" m* \tvb now,tvbnow,bttvb225g/8ozclotted cream
( a5 ^. |# J% rtvb now,tvbnow,bttvbFor the crumble topping5.39.217.76' d  ?( u5 D8 ]7 U5 f2 E. U
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1tbsp chopped pistachios公仔箱論壇7 {5 s: d: ]9 g
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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。# t' S3 ]* U6 V2 X1 S
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1tbsp demerara sugar9 v. e3 r$ |; p. U: x; x
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) X& G3 i  n6 r- t5.39.217.761tbsp rolled oats
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+ r! T8 J1 W' s5 a. X1tbsp desiccated coconut8 B0 T8 I0 G8 F$ Q, }& T
Preparation method  h5 G) D" W& [2 ~! e/ d8 l* Q

• 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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