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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream5.39.217.76$ \; b, s  i' E. M5 z9 P( j
$ ^; y: q; F+ O( C2 s# r$ n

: P  |! c5 c! T2 J/ jtvb now,tvbnow,bttvb  |* B; K  P- n& J& }# P
公仔箱論壇# m* N. A7 Q8 p8 W. C

- o1 }! A! N! j( w" h; }: B  Y5.39.217.76公仔箱論壇4 D" m( Z- j2 m/ ]( q. F( ~; y
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb5 w% z" ~' ~! }. x+ o7 ?2 T) r1 R9 a
Ingredients5.39.217.766 |/ ]2 Y) M+ C$ e6 x
For the soufflé# Y3 @( S9 m, e9 q; v3 }1 k4 s: W
·
- S- X7 g$ c1 O600g/1lb5oz strawberries, hulled5.39.217.762 e( a1 }( I1 T% q; M" h! {
·公仔箱論壇+ G. ~0 T* ~4 N, w
4tbspdemerara sugar& V: S+ F$ W8 G. O, ?) N
·5.39.217.76# K( o# f7 j3 u2 ~( N$ K& I# K: t
1 lemon, juice only: s' c4 d; r* j3 m6 Q( Z  j
·
& J5 ^5 i; x! l1 }. Z- P3 g+ x/ Ktvb now,tvbnow,bttvb2tbsp kirsch公仔箱論壇2 E; M: F) M  ~5 V3 h# O+ Q
·5 T. C9 ?& q. |# R# `
2tbsp cornflourtvb now,tvbnow,bttvb5 K7 v% R) W( p2 E6 `* @4 M
·
. g3 U# _) F! z! 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。10free-range egg whites6 j- ]0 _8 d! f" d: J1 K- B/ N
·5.39.217.76: [8 n* R  d; f# n. F9 E$ ^
85g/3ozcaster sugar
( L- Y5 B* e- h+ MTVBNOW 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。3 K/ A# a( ?4 F/ w" e5 [" @
225g/8ozclotted cream5.39.217.76" D+ P  l2 n& L- m6 y2 n  _
For the crumble topping公仔箱論壇* |* q- ?4 Y. U/ |* V, s+ {6 p- l# |
·
  i9 I& v8 e# m' c* ]! w6 x( \1tbsp chopped pistachios
1 n/ N9 N7 I! a1 n: _·
$ f, y0 q+ H+ F8 w4 Z3 v5.39.217.761tbsp nibbed almonds
- {+ V! e4 h4 C$ l5 {公仔箱論壇·tvb now,tvbnow,bttvb3 J- A- E: v" {# o' y
1tbsp demerara sugar( U( y8 Y5 V. E' I/ y2 N$ d
·tvb now,tvbnow,bttvb7 j+ r, }6 Z6 ?) c3 M. h
1tbsp rolled oats5.39.217.76$ p6 j* d7 A2 Y# H0 L
·
9 [. O, {+ E5 {8 ]+ S/ M1tbsp desiccated coconut
; t# }3 s0 ^. X8 \9 u; V0 N5.39.217.76Preparation methodtvb now,tvbnow,bttvb0 Z, U" j& n0 Q/ S

• 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.

$ A0 h3 S+ M, F: L1 R + e0 c( }- i4 c4 }% J! b. I

7 j/ A. n6 ?; D" l- b) J0 m: Htvb now,tvbnow,bttvb公仔箱論壇5 a( W4 O; A6 N- A. a6 [, k