[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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+ Z  `. N& }+ s* p5.39.217.76
" V1 j3 G, A# E4 \( J) k" R! 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
* g2 l: k& T) b0 n7 W( f! Q+ a5.39.217.76Ingredients
. @6 {  `; X) f# ^, k. i5.39.217.76For the soufflé8 H" M; V% c# U. G& O0 W
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/ y# ?" K6 s% P1 @+ T4 c公仔箱論壇600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb1 k2 D" s4 E$ p9 O; |
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4tbspdemerara sugar
5 E" u( t' h% YTVBNOW 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。·
% b- m) v+ h" N1 h. oTVBNOW 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
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8 J7 k1 [+ U6 _5 k8 n0 K) s& M  j! B5 Vtvb now,tvbnow,bttvb2tbsp kirsch公仔箱論壇7 S$ Y7 e' U+ [1 m0 Y5 ^" Q; m' d
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2tbsp cornflour
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10free-range egg whites
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. V% |, I8 c$ ?tvb now,tvbnow,bttvb85g/3ozcaster sugarTVBNOW 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。+ Z/ F& m+ O- u
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225g/8ozclotted cream
9 u& t9 Q' C$ B# v# FFor the crumble topping
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: K* E& ~$ P9 A6 G% y, z, }0 G2 i. B/ {tvb now,tvbnow,bttvb1tbsp chopped pistachiostvb now,tvbnow,bttvb7 g' Z' z2 L+ r7 W
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; V3 [- Q4 h& b/ d6 Ztvb now,tvbnow,bttvb1tbsp nibbed almonds
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2 }: U# X  ~' @8 q! f1 {1tbsp demerara sugar
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1 b# T' f1 c+ z" l1tbsp 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。9 N# O$ v* F$ L/ b8 H
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1tbsp desiccated coconuttvb now,tvbnow,bttvb; N! G3 l" `; X, T, G
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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