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

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Strawberry soufflé with crumble topping and clottedcream
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# C8 P7 d" ?+ v* T* S1 [5.39.217.76
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
' W1 K2 ]) m  m$ O: 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。Ingredients
2 `6 ^" r. f, p0 M6 ]公仔箱論壇For the soufflé公仔箱論壇6 h( z$ t) l$ @6 f9 k
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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; {2 r: l$ c  R: r" O! I1 lemon, juice only
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4 \* u- D( z/ Z+ r5.39.217.762tbsp kirsch
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2tbsp cornflour( H' v0 M3 F2 ~: r. T/ ?  S! r
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1 v# @8 ?8 I( `" ^10free-range egg whites
0 R& I7 ]$ i6 x/ C0 \7 m! z$ ?, j公仔箱論壇·
6 {& X% ^/ Q  r9 ?0 |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。85g/3ozcaster sugar6 R8 g1 k# H4 T* x" n
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225g/8ozclotted cream
2 r" |; A8 [# P) sFor the crumble topping+ g2 \7 K* U: v# k5 R7 ~9 ~! r
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7 ?  p/ Y% q& A, N6 {" {5.39.217.761tbsp chopped pistachiostvb now,tvbnow,bttvb; z$ j+ c, i& L2 [6 |9 g8 \
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1tbsp nibbed almonds
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1tbsp demerara sugar7 T3 D; R! h6 ~2 a+ G
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) e; G0 W/ [& n& HTVBNOW 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; q5 e4 L& ~" @  \" w; p  M* b
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6 z2 m" b  E8 g  z1tbsp desiccated coconut
. G" d4 @7 H) x: ^5.39.217.76Preparation method
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• 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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