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

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Strawberry soufflé with crumble topping and clottedcream" b, s! Y8 ~0 I5 I7 v( H

  ^/ ?+ Z5 K$ s& _# ~" s公仔箱論壇
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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。7 d, Q. V0 ]+ o, X) E7 p

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1 t/ d/ s9 c. F1 U; z- A% h* k* eMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
! r8 \8 k7 |; k5 [公仔箱論壇Ingredients5.39.217.763 K; W6 j  x  m8 t6 M
For the soufflé
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% a9 o" N9 @& h& L2 J$ |. L600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar公仔箱論壇$ s3 q+ U+ j0 p/ y( v
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1 lemon, juice only5.39.217.76* U1 |' {7 x: o4 ~
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$ P( a6 N, p% qTVBNOW 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 kirsch
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* T7 `; M  k7 u3 i) H9 G2tbsp cornflour
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5 A; n# A% b# ?) J! N: Z, T# m( ctvb now,tvbnow,bttvb10free-range egg whites- I8 Q+ d* D: X0 g
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85g/3ozcaster sugar+ ~( [+ Y1 T8 F! {+ ~. V1 {
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; z* z2 r8 L1 A' r6 V! Y225g/8ozclotted cream% Q+ \7 d4 e1 }  _; `# r  p0 Y# k
For the crumble topping5.39.217.761 p5 x0 e" l5 G( K3 d. M9 {
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1tbsp chopped pistachios
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! L% |0 _1 `/ `$ F9 l; 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。1tbsp nibbed almonds5.39.217.76' E" B( K0 Y  `
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( n+ O/ t, N  M+ j% rTVBNOW 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 demerara sugar公仔箱論壇* Q. B8 W7 |  P; j0 E
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) f* C+ n% m9 B  X) t2 \1tbsp rolled oats% y3 v( o% v7 h8 ]3 _: K0 ?( M
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- p* i7 e7 y0 i9 ^) `( N$ I) E4 _1tbsp desiccated coconutTVBNOW 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。( x( u: G7 K4 K2 T! B- w' `; g
Preparation method) p# B+ G  I9 i2 S1 b" G0 c

• 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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