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

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Strawberry soufflé with crumble topping and clottedcream公仔箱論壇" D% F/ H  w* W/ |3 K" S7 \4 N

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb* g6 s( e' _* s& L7 C- b( y2 s
Ingredients
4 B; g  s' n  y( J9 [$ R0 |tvb now,tvbnow,bttvbFor the souffléTVBNOW 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, i$ E" U+ k, R5 k, t8 R7 E
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600g/1lb5oz strawberries, hulledTVBNOW 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。0 N. L* O8 }* H& M$ I$ z7 J
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0 D; D; ^+ q) ^. w" V5 j5 I1 |4tbspdemerara sugar
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1 lemon, juice only
1 Z. h" A% i0 G  x( m* J公仔箱論壇·
8 u* c( Q' j4 |2tbsp kirsch
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0 I/ v' s9 j* t9 J! H9 k5 W; q公仔箱論壇2tbsp cornflour( _$ i8 z; i) [+ b( f
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, @( h/ R+ |7 M; H$ W! L5.39.217.7610free-range egg whites7 d# d. c" W3 v
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  ]7 _4 E, @4 Y3 n& F( j# e5.39.217.7685g/3ozcaster sugar
6 n+ S, A5 V1 e# j1 m: KTVBNOW 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。·
% ~% K1 ~# s9 i) b. v$ m$ m225g/8ozclotted cream5.39.217.76! K8 I5 L; g+ @' t- i8 u% V
For the crumble topping: l' S$ W) g1 F; Q+ l; a9 t( F6 f* ^
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1tbsp chopped pistachios/ E! e) H* ^6 R
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1tbsp nibbed almondstvb now,tvbnow,bttvb% g, v7 I, _  _( t
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  Y* H9 q5 ]0 Y' X$ Ctvb now,tvbnow,bttvb1tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut, t' o3 @% v  [. D
Preparation 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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