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

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Strawberry soufflé with crumble topping and clottedcream7 m  C/ X8 y7 Z' m3 a$ }, R5 h

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+ O0 l2 d! C& T* O1 P) Z/ p& B9 k公仔箱論壇
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, @# X  u4 F3 s3 F; {" a5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
9 s9 q" u( P5 J# S9 }* ]( v5.39.217.76Ingredients
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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。  x* _4 o/ {. w1 V  O: u
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  y. [+ B' t# ]9 b! p6 m5.39.217.764tbspdemerara sugar
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9 |9 ]; b5 p6 N5 U5.39.217.761 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。( Q$ ~) {1 Q: L9 V& D$ }
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2tbsp kirschtvb now,tvbnow,bttvb) q6 N4 [5 |0 x. v
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2tbsp cornflour
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/ x' y; K& x5 I1 }- B5 F. G+ W10free-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。$ y. l5 L2 u1 u0 Y( m4 x
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225g/8ozclotted cream3 c' N. V0 I, ^1 n" _+ g
For the crumble topping公仔箱論壇" y9 T. O* Z5 @$ E  u5 ^# ~
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' c7 G+ e3 I/ \6 w! j0 ?公仔箱論壇1tbsp chopped pistachios
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1tbsp nibbed almondstvb now,tvbnow,bttvb" u# C, t) u( b8 E( e
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1tbsp demerara sugartvb now,tvbnow,bttvb' n5 q1 M- j! a$ x& d
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$ V# u" t. G  ]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 rolled oats
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1tbsp desiccated coconut公仔箱論壇' F# w; G! {+ A* i4 X: t2 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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