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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
% b/ E% J3 |; r; c: H6 q公仔箱論壇
& Q6 ?0 ?! \0 c  j( X1 ?6 \4 c公仔箱論壇5.39.217.763 i: P; P+ b1 P! y3 M
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Makethe 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。* X0 M# d# R+ f8 s4 L
Ingredients
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar公仔箱論壇% T, h" |* V: q1 @& S; N" A
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- j  X) R8 h5 o1 lemon, juice only公仔箱論壇4 n7 S/ x; \/ j5 L, v. I& A
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; L* m# |) s% C1 R  h2tbsp kirsch公仔箱論壇% s- e4 q3 C2 g* L8 Z
·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; r8 Q2 B4 R3 r
2tbsp cornflour
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10free-range egg whitesTVBNOW 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 t) S+ r' A2 T7 D
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85g/3ozcaster sugar
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# t4 b+ h8 n. k: J) I8 `  b225g/8ozclotted cream
- t' s2 j9 B  L/ T6 yFor the crumble topping
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& O% h" b5 o9 T0 c4 d5.39.217.761tbsp chopped pistachios7 o9 W/ x+ q* t* V5 [% B
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1tbsp nibbed almonds
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1tbsp demerara sugar5.39.217.767 l* _$ `3 R. n5 X4 o8 D
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1tbsp rolled oats5.39.217.763 ^, m$ `  S7 X+ v, a* F0 V
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1tbsp desiccated coconut; L2 v! K2 y1 o! u+ ?4 F8 ]
Preparation method$ B: D9 `/ z4 P: }% r4 T

• 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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