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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
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# F; ^* W6 F, U2 \' z5 x  S- ZTVBNOW 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。5.39.217.76  B9 g8 ?# c: ^( L. V3 t+ `; M8 ]

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4 T+ j' P' q# v! a6 u! s8 M- gMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
) P! t; R8 b9 A1 v' s, m5.39.217.76Ingredients! x9 C; C8 [, m3 [1 C6 \
For the soufflé5.39.217.76) U. |, x6 |$ f/ o+ e3 y
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600g/1lb5oz strawberries, hulled
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; @8 \/ |' H' H7 @4tbspdemerara sugar5.39.217.76/ K' w; W3 }. n
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+ E/ I+ U4 A% n; ~7 Z5.39.217.761 lemon, juice only
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2tbsp kirsch" [- Z0 U/ X. O  g6 N
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2tbsp cornflour5.39.217.76# U2 b1 T( Z, N1 W
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, [: ]+ l9 ^  P6 f& j7 g+ k10free-range egg whites1 |4 p3 w- A$ p1 s6 {1 Y' j
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3 A; @' Y# ?. ?0 ktvb now,tvbnow,bttvb85g/3ozcaster sugar- B0 J1 n$ t6 t3 l( e3 W
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1 ?- N: \) ?1 L  I5.39.217.76225g/8ozclotted cream! r4 i  b* e# q! @% H- f1 D1 L
For the crumble topping
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, O/ V: F  G  G公仔箱論壇1tbsp chopped pistachios& p6 o$ A7 O6 c2 q6 t# a% ?
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1tbsp demerara sugar( k9 _1 i& k* l; s4 C2 u
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7 b0 q/ i* {1 H( \2 `$ B2 xtvb now,tvbnow,bttvb1tbsp rolled oats
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Preparation methodtvb now,tvbnow,bttvb2 T7 j) m8 K+ ~$ F  j  T) q( R

• 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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