[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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8 F; o" h- N8 [5 _' X& B. P6 c/ H4 ~tvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
5 d! L9 l: U# X: c1 W5.39.217.76Ingredientstvb now,tvbnow,bttvb( u" R+ _% W! J5 T% Y8 b" V
For the soufflé
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) `( d% u, w% z& |/ v& u公仔箱論壇600g/1lb5oz strawberries, hulled公仔箱論壇5 Q. B. q6 f4 [2 I' q" o8 s, m
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2 A2 n9 }8 \3 X4 Itvb now,tvbnow,bttvb4tbspdemerara sugar
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6 P& O& |9 s4 G& E0 n! ~公仔箱論壇1 lemon, juice onlyTVBNOW 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。: R6 @2 f) z$ g% t
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2tbsp kirschTVBNOW 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。4 d/ E/ O2 L1 R$ J# D! j
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2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted cream
$ G/ S1 B7 T" I+ y* h+ H5.39.217.76For the crumble topping" s* l3 y6 b2 Q* Y; M
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: y8 q3 q5 ~! d1tbsp chopped pistachios$ I" M! T  @. V4 L" q
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1 p+ C0 L; B- U( B3 H0 e  |, jtvb now,tvbnow,bttvb1tbsp nibbed almonds
* }+ A2 V; k$ y9 F( M公仔箱論壇·
+ F" r% x& j6 [! l; {1 [3 P# Z5.39.217.761tbsp demerara sugar
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1tbsp rolled oats9 j$ {1 ^* I8 V! t1 t, A
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+ r1 @( D/ X6 ]tvb now,tvbnow,bttvb1tbsp desiccated coconut
5 F/ m, C1 T! Y8 ]6 J  Y' C! ]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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1 S+ h0 \' f$ ]- P, d5.39.217.76公仔箱論壇) A! ~2 F! |& {4 w; s& @) l: |% k

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