[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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/ v% _2 R8 B7 i/ ^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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.! X* h% i0 c( x9 j1 g" t7 G
Ingredients
1 F( R; {6 O. u+ Q5 M  V9 NFor the souffléTVBNOW 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。# i, ]; N9 ~' S4 w
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* @" g; @# u5 L: d1 }8 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。600g/1lb5oz strawberries, hulled
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. r+ p' c& h  @9 u' X5.39.217.762tbsp kirschtvb now,tvbnow,bttvb. {! u2 o7 y* f6 p" D' H* P1 g
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2tbsp cornflour" k9 S( [" R, @5 T8 F8 V
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10free-range egg whites5.39.217.76+ `9 d; J* d# O8 \0 H8 W: w3 d
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0 d0 |! M* u& g; j3 a+ ttvb now,tvbnow,bttvb85g/3ozcaster sugar4 Y7 H* Y+ o1 y' w% e4 a
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225g/8ozclotted cream
5 ?3 J( F% _. H7 E0 bFor the crumble topping
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* f, }, W; z' X6 g1tbsp chopped pistachios公仔箱論壇, T: F% L* W3 }: A2 {( w8 O) e
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1tbsp nibbed almondstvb now,tvbnow,bttvb+ h2 {) x$ d2 K2 l. o4 W
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1tbsp demerara sugartvb now,tvbnow,bttvb6 j+ X: k1 `$ h1 ~/ a
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, t" u1 T1 O% {! x6 ^6 p+ ?7 p/ ]. r2 B+ 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。1tbsp rolled oats
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& s/ w, u9 |$ \, L6 e" \# Q1 h1tbsp desiccated coconut
8 ?: x2 A% Z0 Q( c: z. h5.39.217.76Preparation 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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