[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$ P/ @0 T' A/ \# E4 |

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: e7 Q' k' K: l/ s' ~% ~' f公仔箱論壇
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' W" L- x1 g9 O% S0 @Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇5 a+ o$ b5 D$ d+ d9 U+ O  W/ [( A
Ingredients, D9 \3 s- `) `
For the soufflé
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600g/1lb5oz strawberries, hulled
& z% a/ I, n) G3 \) nTVBNOW 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。+ e( ^& f9 K1 c& N
4tbspdemerara sugar5.39.217.763 J# F* n' o! ~% |
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1 lemon, juice only
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1 ?+ B+ |* x9 W9 k) }. y: M* E2tbsp 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。" O$ J- h1 p& N& ~* S
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2tbsp cornflour( n$ J- ?( ~, M: z0 {
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% W3 z9 F; N! I2 S$ k( l. G, g10free-range egg whites
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; O% w; }2 t. o/ M( M. k公仔箱論壇85g/3ozcaster sugar9 q. X+ d  j' n  K1 j; [3 _' N
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- H5 b7 a: K8 B5.39.217.76225g/8ozclotted creamTVBNOW 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。7 X1 i+ I4 @, v& Z8 V( M
For the crumble toppingTVBNOW 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。- e/ @' |+ C! ^/ c& n
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, Y" U0 G: V' Ttvb now,tvbnow,bttvb1tbsp chopped pistachios
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  I* B6 s: i5 y( N9 l5.39.217.761tbsp nibbed almonds公仔箱論壇- r3 r& s! _: z4 a% N) f, @' ], Z% U
·tvb now,tvbnow,bttvb! ?- u4 _3 B' E. U  e; Y; V, r/ d
1tbsp demerara 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。4 I1 X0 k3 j2 J- ^( |( N
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. Y: ^7 r+ C0 i  b# q# L5.39.217.761tbsp rolled oats公仔箱論壇/ D# ~1 x/ H) j+ _3 ^3 M0 T: `
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* q5 }3 x" P+ t: t/ e" ?& C, l$ l1tbsp desiccated coconut3 v0 V/ \( W4 C  Z
Preparation method5.39.217.76/ F0 `5 Y. m0 [5 U

• 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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