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

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Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb. D6 {  h5 o  D7 f8 U9 F

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" {/ [5 D0 r5 _# n% m: @& A公仔箱論壇
# ]* B7 ?; R& L& A! a' Ntvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇+ }2 H" j) _; ?
Ingredients
6 o/ h2 m: Z  Y% M, etvb now,tvbnow,bttvbFor the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
4 V- n! K5 U) {1 Y" A; t3 F5 i# H& kTVBNOW 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。·
! u( S3 b) Z; t  I5 j3 a8 o1 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。& p7 Q5 f( k9 X" X+ b: b  Z
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* y) ?) l, Y/ X8 B* U/ 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。2tbsp kirsch
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2tbsp cornflour公仔箱論壇: G- Z5 V% j: \( b
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6 j1 M: J* [* C$ e. l9 |10free-range egg whites
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85g/3ozcaster sugar/ @  P; I( W3 u9 z
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225g/8ozclotted cream
) X0 Y0 I  ~; ?  wFor the crumble topping
1 w. s3 C6 q% `: H. a·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。1 a7 r' `1 }4 X% D+ K
1tbsp chopped pistachios
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0 r" y: ]* K8 f公仔箱論壇1tbsp nibbed almonds
% |5 a1 |9 k0 g1 WTVBNOW 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。·5.39.217.766 ]% G3 n0 q/ V/ P
1tbsp demerara sugar( ?3 D: A* `* ?, V0 x2 p
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' X" N* j" K, N/ F5 M4 bTVBNOW 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 oats
$ N( p! Z0 \7 f3 ^2 T8 `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。·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。2 g; z$ R* C/ _
1tbsp desiccated coconut
9 f2 i- Q) e, D; FPreparation 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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