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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream6 P' O9 `/ v- D. N: W
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
2 b# J( Y; k3 S+ g% P1 aTVBNOW 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。Ingredients
  \0 U+ R* @3 L* e公仔箱論壇For the soufflé
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$ A* k2 B4 h. y; b3 W公仔箱論壇600g/1lb5oz strawberries, hulled
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" q5 b( g' S' ]/ M& Z4tbspdemerara sugar
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: Z- y& x6 e) s  |" \- G) n0 y1 lemon, juice only
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2tbsp kirsch公仔箱論壇% u- s. N$ B& L) S3 R2 J
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2tbsp cornflour公仔箱論壇- o0 e  o7 W) c3 ?
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10free-range egg whites
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; v6 H9 f$ z  d7 U/ I85g/3ozcaster sugar
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$ T+ Z0 g- [( i7 Y. Q* ?0 }$ ]7 n5.39.217.76225g/8ozclotted cream
! P8 {1 ?6 v1 O1 S6 B9 A1 X4 z, Ptvb now,tvbnow,bttvbFor the crumble toppingtvb now,tvbnow,bttvb- z# U2 D) o' ^9 t% F+ Q3 q" N
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1tbsp demerara sugar
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# G( K; }0 X' _9 V1tbsp rolled oats
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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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