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

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Strawberry soufflé with crumble topping and clottedcream5.39.217.76  h7 e! G; K, ?
公仔箱論壇1 }0 N! S/ d, Y0 W- ]
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% E4 k$ ^; h3 wtvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.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。7 B3 c( U7 i3 V8 N& r% N5 X1 S
Ingredients1 W; U5 N$ _6 j+ ~0 Q
For the soufflé
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; v/ R3 N8 |- S9 a1 L- j2 \5 xTVBNOW 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。600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb" Z6 l5 d4 @. V
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  a4 U* B! ~: {7 \5 i2 y6 P/ w2 gtvb now,tvbnow,bttvb4tbspdemerara sugar
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2tbsp kirsch
% J) f3 z5 U, iTVBNOW 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。·
9 q/ n- R# J% |" d- X" v' \+ N公仔箱論壇2tbsp cornflour4 I; j8 T1 c3 i+ Y+ Z) g5 b/ f$ f
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  S( N  s- l5 x, _+ i; k5.39.217.7610free-range egg whites
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' F3 a* Q% E0 ?( a  \# Ktvb now,tvbnow,bttvb85g/3ozcaster sugar
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225g/8ozclotted cream
6 v) V& |, K. J0 B: B0 C0 g# O- tFor the crumble topping
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) [! n# T7 `8 `0 u+ D% \5 a% k9 dTVBNOW 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 chopped pistachios
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1tbsp nibbed almonds
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0 K# e# B, K. a! [% X! u1tbsp demerara sugar
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  R$ i1 j3 v3 f$ U" l1tbsp rolled oatsTVBNOW 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; C/ j0 {5 Q# H
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1tbsp desiccated coconut
' t$ y1 t7 z- cPreparation method公仔箱論壇- J. M$ l: G5 X. v% B5 g

• 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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