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

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Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb" a- I, T: [0 K, @7 X+ h2 e

" [" y# H4 m  J% {2 L  ^5.39.217.76
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公仔箱論壇2 ^. L, h3 q/ N/ E; c1 q
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7 H5 J0 b: E# n* v9 TTVBNOW 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇$ j; F" g! j% X5 f- j1 x
Ingredients
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1 I& H2 ^1 o- F# C; n3 R5.39.217.76600g/1lb5oz strawberries, hulled! N+ i/ U# r5 f2 R; N- f$ e# K
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+ O) T/ ]- ]' I' P6 v, T& _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。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。9 f' h4 G  S' V" J
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! j0 w' h  b1 h0 z5 G4 F. l公仔箱論壇1 lemon, juice only
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- y# X1 k$ A% f1 E$ R公仔箱論壇2tbsp kirsch9 P1 X4 A! v: J* a4 A1 c
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  C+ I8 n1 y% w  Y2tbsp cornflour
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10free-range egg whitestvb now,tvbnow,bttvb! h; n9 Q# G% ~  O. z% t9 q
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85g/3ozcaster sugar
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4 i5 W5 `4 C' I公仔箱論壇225g/8ozclotted cream- ~- g" J( `6 l& C7 u
For the crumble topping
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, \5 s/ u/ t0 T1tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar公仔箱論壇) F! p: M  B% j* B# P& H9 @$ f& ^" P
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1tbsp rolled oats
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4 q1 W8 a, V' L7 c1tbsp desiccated coconut% |0 }' q7 ?% c3 ^" D; n
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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