[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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5.39.217.76% C& i8 s' x% z, N6 C
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。' m4 K6 ]$ j; v7 v0 _' s
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.76' k6 D6 @8 ?) Q% x
Ingredients
2 N6 u# N- X7 L1 N) C6 {For the soufflé
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600g/1lb5oz strawberries, hulled4 @1 w) {8 i5 y4 P5 E/ \6 {
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+ }# P) D/ X* i/ `4tbspdemerara sugar- D* J6 E% S8 z- S, S
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1 lemon, juice only公仔箱論壇% e& x! P# W0 r: k4 Q
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2 R8 U1 [$ ~) b$ [4 [# OTVBNOW 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 kirsch7 }) ]( z( [- I/ W
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2tbsp cornflour
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0 ~' E( X* Q+ v: B- Q5.39.217.7610free-range egg whites公仔箱論壇; J1 i5 \4 m. x
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5 s% g  _1 T$ Z& X* WTVBNOW 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。85g/3ozcaster sugartvb now,tvbnow,bttvb* r1 ~; }+ e6 x/ z/ g
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8 G" G6 |/ N  y7 ^! b0 l225g/8ozclotted creamTVBNOW 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- o/ G4 L4 P2 ~/ @. p
For the crumble topping5.39.217.76# G& G% m  D; M; M+ W4 h& x5 h( X' Q
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1tbsp chopped pistachios
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1tbsp nibbed almonds
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9 @$ ?) G. U6 Y1tbsp demerara sugar
2 \5 ~: h1 A" C2 h- m5 lTVBNOW 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。·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。6 U1 y6 F# h' `% p6 t
1tbsp rolled oats公仔箱論壇% x  K) X1 t) K4 K2 M: v4 Y
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- L. m: ]' c  j4 nTVBNOW 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 desiccated coconut
0 N( K, y% v3 \* }5 f- A) ^; K2 sPreparation 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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