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

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Strawberry soufflé with crumble topping and clottedcream5.39.217.76- C$ y. s! N: O( U

5 f7 ?8 ?* Y8 [) \& I* M2 g0 I1 X公仔箱論壇公仔箱論壇  r9 ?$ A7 d6 u* j5 ~5 b
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- t8 L7 B. k6 q2 p& n% S- Btvb now,tvbnow,bttvb公仔箱論壇% T- ]' C1 d) w6 z& x
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
/ Q4 E  o; t5 H, S  a5 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。Ingredients5.39.217.76+ `5 t1 \! ^7 T) t
For the soufflé
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; O0 y# R& M, ~2 E4 X600g/1lb5oz strawberries, hulled
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9 u( {8 C1 a/ k公仔箱論壇4tbspdemerara sugar2 X: }8 R  u) ]
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  |8 M; X: e( H; P) {# D1 lemon, juice onlyTVBNOW 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。! j/ L- y0 u* s( P7 ], B' s
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2tbsp kirsch
! ]4 n* B3 D0 v- U公仔箱論壇·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。& X5 m9 ~0 @* w; k4 U; q
2tbsp cornflourtvb now,tvbnow,bttvb& t- B1 i- z4 O: j, y
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% ]7 u) {! G+ _5.39.217.7610free-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。. X3 B- }9 Z1 ^- y7 \. d: ?
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5 N( q9 M% Z+ m( v* h85g/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。6 x* s! |# ]$ n3 K3 N6 f
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( O# a, g# N4 T225g/8ozclotted cream
) S/ O) a  x" Z9 L$ [公仔箱論壇For the crumble topping, y+ Q) G. y0 Y
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7 G+ g2 o* i' V. I9 P! b3 b5.39.217.761tbsp chopped pistachios
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9 |2 h5 G! v- V; ytvb now,tvbnow,bttvb1tbsp nibbed almonds
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) X7 v! ^1 i1 z8 I5.39.217.761tbsp demerara sugar
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7 C2 f+ ?3 @# Otvb now,tvbnow,bttvb1tbsp rolled oats公仔箱論壇; r' I, w6 l+ ]/ J3 e1 L
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. b, G3 F5 f; ?3 G3 p4 Z/ @7 Xtvb now,tvbnow,bttvb1tbsp desiccated coconut5.39.217.76. d. g1 m0 ~! _/ x/ j
Preparation method5.39.217.76* e; C* D! c; @! S' W; W$ L& }

• 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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