[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4 s9 ?" m% s" e" I; H
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4 ^* r3 |6 [5 Q+ n) F* _, v/ jTVBNOW 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。
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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。  l+ a4 E2 g0 C* q! A
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
* \" _# o% V9 W6 }8 |2 z8 T0 STVBNOW 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。Ingredients5.39.217.76/ V+ b- U; N# ~6 n5 [5 `$ S/ g' R8 g8 L
For the soufflé5.39.217.76; m- [% T5 x$ x9 m' ~
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* J- ]/ G4 D0 ?5.39.217.76600g/1lb5oz strawberries, hulled公仔箱論壇6 o% G6 A% o+ @0 d! S
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4tbspdemerara sugartvb now,tvbnow,bttvb) t- O  b9 v# s
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1 lemon, juice onlytvb now,tvbnow,bttvb1 e3 O- R$ n% f! G) v
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2tbsp kirschtvb now,tvbnow,bttvb0 x# [$ J8 c' T/ k6 c
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* g. a4 ?7 H6 `+ B2tbsp cornflour6 U3 @, \% E' N1 `
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& Z7 D( m8 S* W* J- S3 {9 i6 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。10free-range egg whites. d" C5 l* ]9 }1 h; V; ~' b
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85g/3ozcaster sugar
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225g/8ozclotted cream
9 E/ D$ ^# ?0 y( J9 Qtvb now,tvbnow,bttvbFor the crumble topping
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6 }% Z* E) {: O7 f/ htvb now,tvbnow,bttvb1tbsp chopped pistachios
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1tbsp demerara sugar5.39.217.763 n; E" O4 Q, F' z/ \
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1tbsp rolled oats
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1tbsp desiccated coconut
. {7 m: J, S' [Preparation methodtvb now,tvbnow,bttvb+ o. {7 e( j" 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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