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

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Strawberry soufflé with crumble topping and clottedcream/ i. G+ T, b4 F. b& M

' ?( R) {6 u0 J3 m% i公仔箱論壇5.39.217.76" E4 Y- a4 W1 d8 e4 a$ S

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0 z) A- y: \- x4 Q) M& HMakethe 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。* W6 i# Z) e7 N2 K& _! n$ B% H
Ingredients
( c' r; B& v$ @1 k  a. b0 hFor the soufflé# i# |) s# d. r' a* c
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- p& P" M' y, [1 d5.39.217.76600g/1lb5oz strawberries, hulled公仔箱論壇/ Z# a3 u* |. {' ~! g4 R
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: ]1 }& b/ M( B+ T4tbspdemerara sugar
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& a6 k5 W) e  b; Z" f, e$ g5 ]/ k2 e1 lemon, juice only公仔箱論壇: n( e4 C, G' m+ @8 G) z  q3 B
·tvb now,tvbnow,bttvb& K$ q, A8 p" m- ~4 ]+ F
2tbsp kirsch
8 T. Y) K7 K' A* [' B# FTVBNOW 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。·3 j7 d& z, w. @2 X( a) q+ ~
2tbsp cornflour
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- @# F) @! J6 R- L( I3 X* uTVBNOW 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。10free-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。3 d' |# H3 D0 f, x5 o
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5 Q; [. H" @4 E8 n5.39.217.7685g/3ozcaster sugar公仔箱論壇$ E5 P/ y2 L$ ~& W0 f
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225g/8ozclotted cream' Y9 }: d. k' e" a$ [: p; T  d
For the crumble topping5.39.217.76( G& _, J7 e7 a0 h+ b" ?" K, S% }' w# W
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, l' k/ s8 t6 Z6 \) y1 }) atvb now,tvbnow,bttvb1tbsp chopped pistachios
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8 v( R) r. U* D8 P! S: D; v1tbsp nibbed almondstvb now,tvbnow,bttvb0 g0 `1 W* W+ |7 A
·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。( n3 K6 U7 x6 K+ [7 _0 f
1tbsp demerara sugar
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1tbsp rolled oats
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! U, i- n0 G+ k公仔箱論壇1tbsp desiccated coconut+ V2 q$ z# _* U3 d. l6 @* T
Preparation method& l4 l: e" s; V3 p

• 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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