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

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Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb: G$ `$ J8 Y# X5 h

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* v! q, q* B4 r8 w9 l公仔箱論壇  y6 m& I0 Z9 U+ ?& ?' n$ ]0 T8 n( p
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb# ]4 l& _/ z6 ]( s* W0 a0 L. X7 J$ E2 _
Ingredients
# q8 e/ s5 J/ i2 Z5.39.217.76For the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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2tbsp kirsch9 k+ f* Z: ^- U& T9 ?
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1 N! u. U3 E5 {  T2tbsp cornflour
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85g/3ozcaster 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。0 a9 b7 i4 N; {% Q6 V4 D
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) e% m* @- `  H% h4 Z) Q. O) r5.39.217.76225g/8ozclotted cream公仔箱論壇& y& y- e$ `2 h/ e/ v" D( Y
For the crumble topping公仔箱論壇3 G% y  ~' V9 P# C/ u, ]
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+ `( z, Z) f. R5.39.217.761tbsp chopped pistachios
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6 |3 _9 ]4 l$ n$ t# u$ Y6 }& u- t5.39.217.761tbsp nibbed almonds
8 d* _! H$ o, }+ C# Q公仔箱論壇·
6 n. k/ A+ d0 o- F* b4 x( r1tbsp demerara sugar
5 v" i. L) X, q1 Q; m. ?tvb now,tvbnow,bttvb·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。" }% q: W( y' J  P, _& N; B
1tbsp rolled oats% g  L  R( \! h
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! R% U" p3 G% q; t8 n% n  g5.39.217.761tbsp desiccated coconuttvb now,tvbnow,bttvb; J7 D* e* d' O! D
Preparation method公仔箱論壇- F/ u6 H; Y0 ~: n  r! z8 i

• 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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