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

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Strawberry soufflé with crumble topping and clottedcream
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  U! C8 n# q& l" Y公仔箱論壇公仔箱論壇8 N4 R' u" s6 E- r
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the souffléTVBNOW 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。& w3 C) H2 n$ u1 _2 R* Z9 p
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugarTVBNOW 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。, _! m3 V, y4 ^9 n4 ^6 k
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1 lemon, juice onlytvb now,tvbnow,bttvb; w% ?" z$ r2 m9 z2 D
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' e* P$ Q  W7 \2 p2tbsp kirsch
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1 G; w3 S) S7 d* h' F' L5.39.217.762tbsp cornflour公仔箱論壇4 M: }5 p2 g5 L3 `( o" w- o
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( r. Q- }& x/ U! o- O% _0 @0 S10free-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。! U/ W7 Z9 @( J6 h& x# Q8 U3 v
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4 {$ U, l* Q: a, Y' p  I公仔箱論壇85g/3ozcaster sugar
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225g/8ozclotted cream
( _8 h% n6 n+ z. {' i& I4 _5.39.217.76For the crumble toppingtvb now,tvbnow,bttvb% d( S& y4 b# B: Q3 B
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( Q4 b; N. f( I* X' @2 [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。1tbsp chopped pistachios
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% m  z2 o+ X( L) p1tbsp demerara sugar
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1tbsp rolled oatstvb now,tvbnow,bttvb  }" B3 e/ `! s1 F) |. a
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1tbsp desiccated coconut5.39.217.76& H6 P, z% ?- \, o# k& O' Z) k' @
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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