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

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Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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。. q/ k: }8 S6 t6 |
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5 _+ f8 w& Z2 w/ o7 @/ n8 j1 }公仔箱論壇
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Makethe 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。& K: ^) d3 W/ h
Ingredients
! q. o: K) Y( y5 W8 z+ j* ^; r! bFor the soufflé
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600g/1lb5oz strawberries, hulled5.39.217.76- ^- Y+ c" g8 j
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" l1 z2 e, Y4 L; S2 e/ [) F3 ?! z, _1 `tvb now,tvbnow,bttvb4tbspdemerara sugar
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1 lemon, juice only
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2tbsp kirsch
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+ C( X  }& |# y, B% J+ Otvb now,tvbnow,bttvb2tbsp cornflour
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$ v0 d6 C4 w& f5.39.217.7610free-range egg whitestvb now,tvbnow,bttvb' k. s0 h, {9 F3 z3 D
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. y, z- ^; Z5 X: L! o8 X85g/3ozcaster sugar公仔箱論壇3 t+ j7 c/ K+ \' b# t
·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。: p( q* w. U2 j. {9 Y! w1 j6 O
225g/8ozclotted cream5.39.217.76+ ^* \4 O, v; T# V/ l4 @% ^! C
For the crumble toppingtvb now,tvbnow,bttvb9 @3 ^! }6 _: ~3 S( }
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1tbsp chopped pistachios
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1tbsp nibbed almonds
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  h9 r; _& W+ a6 [1tbsp demerara sugar
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" T, c  r9 L% G* ?1 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 rolled oats# I: V/ Z5 k& q8 y/ w4 l( c6 L: x( ^
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Preparation method' s* S, F  T  R3 }7 ^) y& t! n

• 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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