[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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1 i# H. N- q' c8 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。
. g$ A, O$ f4 m2 i) n4 u# x公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
3 \7 n9 |" n! R" `Ingredients
. z: T( c* y( J9 dTVBNOW 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。For the soufflé- A: J& k1 f/ S. w6 o% }
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& _8 H# S: f8 F600g/1lb5oz strawberries, hulled
/ M. l8 H, v6 G& q' z8 f! E* }公仔箱論壇·tvb now,tvbnow,bttvb1 U3 h3 T/ k8 Z* u6 ]$ q1 x2 X: J3 \
4tbspdemerara sugar公仔箱論壇9 V# G6 C; u- v$ q
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& |+ M  p9 y0 T( R) x  pTVBNOW 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。1 lemon, juice only. C7 w/ S2 y8 f( @4 `5 S
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2tbsp kirsch
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2tbsp cornflour
& F9 {) H% ^( Y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。+ W5 B# D: N; l
10free-range egg whitestvb now,tvbnow,bttvb% v, X" {. J% u4 ~
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/ {- x5 u* {& t$ F0 H4 V85g/3ozcaster sugar公仔箱論壇% ]" Q: v0 D5 u9 y- h! V! |& M
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225g/8ozclotted cream
; M$ H( {2 Q3 @) I7 XFor the crumble topping
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2 Q1 h5 r0 y# t) P  W8 }: D% I公仔箱論壇1tbsp chopped pistachios
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, ]  z1 J1 T/ I. K) f1 e8 U1tbsp nibbed almonds
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3 `/ g+ _/ |" x: ~- u7 U7 U; n5.39.217.761tbsp demerara sugar. _" o+ b% \; X( |" e  v
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4 _0 m; E, k& J- R) x1 _/ M. p: {1tbsp rolled oats
8 j2 I2 v+ s+ v! w. H5.39.217.76·
3 p- H) |( y$ s+ r. {1tbsp desiccated coconut
/ Z: s$ `  t; A: S0 Q) P3 CPreparation 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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