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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
, N* ]1 q0 }9 A( t5.39.217.76
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+ Y* {* D8 `. _3 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
9 m1 [( s1 d0 b# Z2 HIngredients
' e2 r8 T( @# P6 A# ]公仔箱論壇For 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。# k" {) v% Q1 I' r/ ^
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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。2 S4 M1 E7 l% d3 u
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4tbspdemerara 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。! I9 k) z! _! E
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- Z+ c. `8 L0 v; W1 L公仔箱論壇1 lemon, juice only
7 j3 }2 A1 ]5 C4 _  itvb now,tvbnow,bttvb·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。9 H$ \4 V! X2 ^( d. U
2tbsp kirsch5.39.217.76; V$ q- P9 g' ?, A
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: d; I9 ~* ?1 g/ }- c2tbsp cornflourTVBNOW 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 P4 n1 T/ z/ Q6 j* F' b
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10free-range egg whites5.39.217.76: J3 P2 n- T& e& q$ Z: W
·tvb now,tvbnow,bttvb; k, X1 z; h" D4 Y- a  L
85g/3ozcaster sugar
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% E4 g  }8 d  d225g/8ozclotted cream公仔箱論壇) \. T0 N5 [$ i4 C
For the crumble topping2 T5 {4 W# c3 A8 R& t- V9 x6 D: B
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1tbsp chopped pistachios
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1tbsp nibbed almonds
5 f5 [. J: ]: 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。·公仔箱論壇& H, a$ n- Y( _& F8 J" R
1tbsp demerara sugar公仔箱論壇* j% x4 R7 q4 t7 {0 [* u
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3 D  O; [$ j  tTVBNOW 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。1tbsp rolled oatstvb now,tvbnow,bttvb2 e( T. r. e$ `1 U) d9 M& _5 [  @
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1tbsp desiccated coconut$ t4 {* T  d4 v' ~5 x5 x
Preparation method5.39.217.763 g* V3 |6 K+ N4 O3 D

• 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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