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

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Strawberry soufflé with crumble topping and clottedcream4 A! }! N# y* S! C, X- u
公仔箱論壇. g1 \) s1 S" I

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.& k$ e) l' h3 o' O6 x! e' Y
Ingredients9 M" Y5 o6 e+ L# M) ^
For the soufflé  }3 S% }# E1 w0 D
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 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。0 D3 X/ J- \+ ]6 B3 `  L
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2tbsp kirschtvb now,tvbnow,bttvb( M) W4 F5 V6 @4 ~& l. G
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2tbsp cornflour# L9 ~& k8 B% c. X7 T
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10free-range egg whites
+ M0 Y+ E! j: Y+ G7 C3 O) e  UTVBNOW 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。  O( H/ M) ]* R8 Y
85g/3ozcaster sugar
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225g/8ozclotted cream
( t1 A& ~' u" u* S: fFor the crumble topping
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6 N+ M2 i- I  ~# Q公仔箱論壇1tbsp chopped pistachios
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1tbsp nibbed almonds
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' U7 G) L! B" m/ W5.39.217.761tbsp demerara sugar
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1tbsp rolled oats  I- F5 n2 [3 W. c3 L  Y
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1tbsp desiccated coconut) `3 @( n: g/ p4 _6 I' U' ~
Preparation 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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5.39.217.76+ o" ~8 }/ F1 _& F( I) \
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 Y+ u3 Z, m' F( z5 g7 B/ u# w- w

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