[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3 `- \0 |) H4 d) O8 B) M  ~
5.39.217.76) e; d4 l% B7 W' r4 E! z  B
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$ @2 h5 l9 j0 ~4 G# {& S. f公仔箱論壇
* ?- _. K1 \3 U  @8 S5 F" x& S# bTVBNOW 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb: }: T  T8 ]& R3 F! K" c9 Q
Ingredients5.39.217.76& H3 F5 Y2 C) D# G
For the soufflé
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* r/ o$ v$ [9 l, H9 \9 u600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar/ ^3 Q' n! Y$ O3 v/ ?
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1 lemon, juice only
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2tbsp kirschtvb now,tvbnow,bttvb/ `1 ]: O. w1 ~' F
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2tbsp cornflour0 {  ~' ?0 Y5 O" G
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10free-range egg whites
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85g/3ozcaster sugar
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$ w" W$ q( j8 u4 y6 etvb now,tvbnow,bttvb225g/8ozclotted cream8 s5 B5 c1 b6 r9 D
For the crumble topping
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& k- I  i# i1 ^* D$ W$ \5.39.217.761tbsp chopped pistachios
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& V4 C/ q8 t+ b& b公仔箱論壇1tbsp nibbed almonds
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8 v2 _5 i' i: B) G1 m1tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut$ C. w! w9 S+ P
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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