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

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Strawberry soufflé with crumble topping and clottedcream1 [% O1 f2 {  `  X

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7 h1 O; j' h# |  Y1 B2 W/ I, |  ~: n5.39.217.76
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6 Z7 `7 Z0 X* h! D- r" ?+ o0 D公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
9 E* W; j7 ^  M4 p: |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。Ingredients
  Q1 P; {6 A3 s1 x) c, ^( q0 fFor the soufflé
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' k! S1 s7 o: W" }6 k- jTVBNOW 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。600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice onlyTVBNOW 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。# {- G2 D9 H  Z" j
·5.39.217.76$ x3 U# @, {1 s% f7 A: d1 Q) @
2tbsp kirsch
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' D$ E3 [$ q7 h! Utvb now,tvbnow,bttvb2tbsp cornflour公仔箱論壇- S2 i- m# r' M, M! W- [2 Q7 v
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10free-range egg whites
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: }& ]: F  P% p5.39.217.7685g/3ozcaster sugar公仔箱論壇2 }9 I7 L6 T0 d* p  Q! i
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2 }# Z9 E! `6 q( ?9 K+ Y. G225g/8ozclotted cream5.39.217.76$ a5 W( N+ T% z/ K6 [' ]! N
For the crumble topping. n+ J6 H& ?1 ?0 L( I8 ]( \
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7 k9 y5 E$ i$ V0 z公仔箱論壇1tbsp chopped pistachios
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& n* \- B. o' O5 I) U6 |4 v- s3 btvb now,tvbnow,bttvb1tbsp nibbed almonds
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1tbsp demerara sugar: W6 o" P2 n3 P
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1tbsp rolled oats4 z2 K: F  Y' o6 }; J8 ?5 u
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$ E' ^; g3 t0 K5.39.217.761tbsp desiccated coconut- |. A0 z% [7 F8 M- u! h1 ?
Preparation methodTVBNOW 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。5 i+ c$ W1 w/ a

• 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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