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

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Strawberry soufflé with crumble topping and clottedcream% J2 H/ l0 @* x% W. x

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( q5 O$ d7 n: p; W  M6 ~9 K$ LTVBNOW 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。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。( W: I2 u# M' n6 ]3 Z, N
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
- o+ v  |) k; x( v4 W8 eIngredients5.39.217.76- A& X, _0 e  ^% S2 Z  `% a
For the soufflé
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6 {  X3 L1 p6 cTVBNOW 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 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。" z5 s6 H7 G6 S. U7 ], R9 q8 g
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1 lemon, juice only
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  g/ \5 M% I: g6 B2tbsp kirsch
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2tbsp cornflour
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* H( u3 R0 ~! d  m# O1 J% m3 S10free-range egg whites
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85g/3ozcaster sugar公仔箱論壇7 ^$ n7 C. G; b8 U
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$ X: q5 B. y1 h225g/8ozclotted cream
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1tbsp chopped pistachios5.39.217.76+ b) N9 G2 p5 Z# M* h9 Q8 O* X
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1tbsp nibbed almondstvb now,tvbnow,bttvb2 d% ^; `4 Y4 n
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) g! M) h' C2 H0 l3 {+ ^* [) KTVBNOW 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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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。: T' D" l# O/ d" ]* ?  [% O

• 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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