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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream公仔箱論壇9 U' ~. R+ A( X# ]1 `$ j

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
! h7 V& Q, J6 Y; P4 o' A( }! STVBNOW 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。IngredientsTVBNOW 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。2 e* |6 b! P2 V$ K1 @" i
For the soufflétvb now,tvbnow,bttvb( ]4 E3 e# Z# e. t* I- d% G
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+ P) b5 ^* z6 O( O) B$ ?, s( ^tvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled公仔箱論壇' v7 ?1 W3 R+ s; N
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* D! k+ x: l7 B7 e1 `5.39.217.764tbspdemerara sugar3 j( V4 D, p. e( f+ W
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2tbsp kirsch
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$ ]7 H; U$ \1 j2tbsp cornflour公仔箱論壇% E# b8 u- V9 R5 T/ I2 d% C1 R
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10free-range egg whites7 |7 V. }' P4 _  N7 V( q7 Y) f
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; y% v* S) N7 h' 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。85g/3ozcaster sugar4 D5 ]& D2 p0 |% a& X2 B
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225g/8ozclotted cream; L. q) z  t* P" s0 N
For the crumble toppingtvb now,tvbnow,bttvb4 }! {( Q2 p  ]) w* H0 z
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1tbsp chopped pistachios
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5 ~/ w3 v9 ~' u( V( j# ~公仔箱論壇1tbsp nibbed almondstvb now,tvbnow,bttvb) R/ B: u% Y7 `- O* R
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. o- X1 q5 u+ c! s$ T$ x% I  b% f1tbsp demerara sugar公仔箱論壇8 s8 p8 X, G/ \
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/ K9 s  ?2 ~! ~5 ~4 l3 H2 M5.39.217.761tbsp rolled oats
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' o; `: b! a7 P- hTVBNOW 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 desiccated coconut
4 e& M9 a, _/ j  g. J, \tvb now,tvbnow,bttvbPreparation 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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