[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9 Y/ S4 z! m4 u

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5.39.217.767 ?0 f* _2 r- f0 [
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
2 v# N$ k$ L: f3 z, V# cIngredients# d! V% \1 c3 \5 d* t( `- ~
For the soufflétvb now,tvbnow,bttvb2 ~7 k7 }6 f. j. C1 L* ^% k
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600g/1lb5oz strawberries, hulled
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  V5 b$ k# ]3 C# M3 v6 Q) F6 ^4tbspdemerara sugarTVBNOW 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。1 M1 w- s* y2 B1 \: h7 Q
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& H5 i! M9 p, H# y5 @7 H3 Btvb now,tvbnow,bttvb1 lemon, juice only- p% l( v9 U( |3 d  b. m. k
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2tbsp kirschTVBNOW 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。7 y9 B6 {3 c. F7 [
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. L6 L; b! h/ g: T0 u& X: STVBNOW 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 cornflour4 d5 Y6 y! }9 [
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( `5 U% _. o8 `) Y8 I: f公仔箱論壇10free-range egg whitesTVBNOW 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。: K* t) y2 E3 R& i7 K( j0 P1 _
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' v) L# v; h$ ztvb now,tvbnow,bttvb85g/3ozcaster sugar公仔箱論壇; n2 e. v0 V( X! [; G
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225g/8ozclotted cream
2 j+ X1 O/ a' p9 o9 B; W5.39.217.76For the crumble topping
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1tbsp chopped pistachios# h1 M4 l9 L4 g: k. p
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" [6 h: i# i9 \1 E  j+ ktvb now,tvbnow,bttvb1tbsp nibbed almonds
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1tbsp demerara sugar
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6 \% B$ _! _% A1tbsp rolled oats
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1tbsp desiccated coconuttvb now,tvbnow,bttvb% ~4 @( [+ T8 v7 k
Preparation method公仔箱論壇9 O( @" i+ q( ^- Z' e

• 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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