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

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Strawberry soufflé with crumble topping and clottedcream
# |# y2 k: G! {6 {" U7 Btvb now,tvbnow,bttvb
/ N# k' \  o0 }( u2 R5.39.217.76公仔箱論壇; ]9 T& @( O: ?  u) e/ P  d& L( I% b

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.0 o, v" B) h! m' i, x4 Q( ~
IngredientsTVBNOW 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。( R; R4 D0 l0 K( J) U
For the soufflé公仔箱論壇0 t( x! G# P- t" U/ r. _! v. n
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
* S' D: u' a% t& z! |( _+ NTVBNOW 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。·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。" h& B4 |/ J& D6 ]0 H" w
1 lemon, juice only公仔箱論壇9 |, p- m7 ]5 k' d% u
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2tbsp kirsch4 T, H+ o. Q$ C& b$ B
·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。6 v& `$ N5 a( x+ s
2tbsp cornflour
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10free-range egg whites; S& b2 z. f$ ~  b3 s- D$ q8 a! t) R
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5 |2 |, e9 E" _7 D8 f85g/3ozcaster sugar
4 ^4 ~/ q2 k1 B) P公仔箱論壇·
7 c( u* ?) r; p: ?/ r; XTVBNOW 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。225g/8ozclotted cream
: h0 y. ~8 G! x1 j9 U+ w& |" N公仔箱論壇For the crumble toppingtvb now,tvbnow,bttvb4 ]% Q* p, L+ s1 f7 x0 k2 b
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1tbsp chopped pistachiostvb now,tvbnow,bttvb% w0 M/ ^/ R, a2 V
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/ Y& p. {) x2 d: @$ {( }3 {+ `% I1tbsp nibbed almonds( X* Y- N1 V- A7 ]
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5 p0 e0 w% A* i4 O* j- }/ a1tbsp demerara sugar
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1tbsp rolled oatsTVBNOW 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 S1 P8 H  u* T; z* I; }
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5 h+ B1 _7 |7 j% V8 _; X0 N1tbsp desiccated coconut4 q- o) [& g6 W; X' \8 ^; t
Preparation method% F# n' N1 o( K) X" k- W4 n

• 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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