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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream$ K+ r+ y" w& V! w
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公仔箱論壇# }5 G% ^6 a/ x0 N

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.% n, [0 A; d. z4 t& G+ O! O5 f
Ingredients5.39.217.76/ l% q3 I* X' O+ q) _) E+ S
For the soufflé9 T+ |  f2 O% d
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600g/1lb5oz strawberries, hulledTVBNOW 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。+ n  B+ f% M& @
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4tbspdemerara sugar
4 m. s7 n8 x+ g( |·公仔箱論壇3 H: Q' ^7 O2 y6 H0 i4 y
1 lemon, juice only
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4 Y& t0 ]& A  H- {2tbsp kirsch
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2tbsp cornflour4 U$ w5 N/ ]' z9 {& ~9 F& A1 q5 ?" n+ ?* }
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10free-range egg whites
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85g/3ozcaster 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。* W4 J6 |6 R6 v2 n3 P
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225g/8ozclotted cream
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1tbsp chopped pistachiostvb now,tvbnow,bttvb9 n5 V- }5 V- u2 O' N8 ]
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1tbsp nibbed almonds
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1tbsp demerara sugartvb now,tvbnow,bttvb% U% X- _/ E0 ^( G& A& g5 U% q* \
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1tbsp rolled oats
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  }9 v3 y5 @! i) r' J) T8 S7 u1 ?, ptvb now,tvbnow,bttvb1tbsp desiccated coconut5.39.217.765 s) S- T! \, _# j9 Q/ A& Q4 r
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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