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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
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- j3 R1 M! H+ Q- _公仔箱論壇
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9 u" s& }2 ^! c! g  s5 C7 }Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.76/ b% ~3 U, x  |( s1 V
Ingredientstvb now,tvbnow,bttvb8 L( H- Y1 u% [  t* W  ?+ {% A, ^& p
For the soufflé
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+ I9 l- E6 M3 l& M, {* G5.39.217.76600g/1lb5oz strawberries, hulled
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. A2 u: B4 j% W: k' n! C4tbspdemerara sugar5.39.217.76# W2 Q# t% n/ }) h
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, Q4 p6 T' [! B/ C5.39.217.761 lemon, juice only
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2tbsp kirsch
' p+ m+ K/ c6 M4 V8 aTVBNOW 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。·公仔箱論壇& i7 E" m3 a  D& a3 M
2tbsp cornflour
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1 q. W, q  Z# ZTVBNOW 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。10free-range egg whites
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+ k& u* p9 y  d公仔箱論壇85g/3ozcaster sugar4 f. X& }! s' o3 ^- ?  P
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225g/8ozclotted cream
8 m/ p3 }+ k" vtvb now,tvbnow,bttvbFor the crumble toppingtvb now,tvbnow,bttvb6 [0 E; L) @) n1 {9 j6 A
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: ^1 z* C! `) W2 v1tbsp chopped pistachiosTVBNOW 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。: v9 j$ Q% A' W) y- J
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1tbsp nibbed almondstvb now,tvbnow,bttvb1 a( D, _' j' K6 K
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. V9 o! T3 a3 m/ r5 ^9 FTVBNOW 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 demerara sugar
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1tbsp rolled oats
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4 X' w6 z9 e; Q, u2 F  |# N3 f7 W1tbsp desiccated coconut
, B+ y& T2 B6 \: g; bPreparation 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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