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

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Strawberry soufflé with crumble topping and clottedcream% k6 s9 m( t2 L  w' |: r1 X

$ x8 w4 A9 q4 V7 t5.39.217.764 t, [+ s8 R; C( k. `
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' W/ ~) w  t% r3 B9 w  `& s公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇, K) P+ ~1 ~! R# q/ m$ _
Ingredients
1 J* K6 @: i6 z( z5.39.217.76For the soufflé/ D3 F* r0 K- S) @; d* a* `
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugartvb now,tvbnow,bttvb, [4 m1 H: d! ]! d6 ]5 U) D
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, V, W: W; _3 f& c! PTVBNOW 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 lemon, juice only
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2tbsp kirsch
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2tbsp cornflour
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2 Y7 o% {+ K& @' B0 \; ]8 l# j. r公仔箱論壇10free-range egg whites公仔箱論壇4 p, O* W6 o9 l9 p9 J
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85g/3ozcaster sugar
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225g/8ozclotted creamtvb now,tvbnow,bttvb) Z7 b7 B+ g9 U# z  [
For the crumble topping: M6 K, d# \. y+ b. d6 ^/ l; ]
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1tbsp chopped pistachios5.39.217.76) m* ?# \. D* G1 ?/ e% k: e: x
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$ Q( I* R' R2 g" FTVBNOW 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 nibbed almonds
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1tbsp demerara sugar
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1tbsp rolled oats
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2 G3 s3 @" l5 H8 U: K; I9 T公仔箱論壇1tbsp desiccated coconut5.39.217.760 j! B3 S5 s6 t
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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; u, u2 W# V1 ~3 r, ?9 G( N公仔箱論壇5.39.217.76" t: ]( t, T0 \; ~
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