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

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Strawberry soufflé with crumble topping and clottedcream; `: S: ]" j5 d+ t/ D
5.39.217.761 l6 g4 Y. [( }0 c, @1 ]+ F/ s
公仔箱論壇, g4 l: n3 l- T# t3 X1 P& ^

( b& v7 Q7 Q' }' p! x7 m8 A5.39.217.76公仔箱論壇! _: X. ~8 c" |$ u# z0 w+ k- u
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/ p. e6 g8 j6 K, T$ o5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.76/ R: L6 |9 |4 i( \% c. B
Ingredients
+ P' Q1 m( ?3 E/ Q4 |2 |3 x- M. CFor the soufflétvb now,tvbnow,bttvb( M$ a% ^7 n" Y# C( K9 e
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 x9 |! W4 @% C2 F) C& z& QTVBNOW 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。1 lemon, juice only8 m  `2 b8 d: E2 `$ K
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8 q! o2 M! Y5 d; H8 ^/ D2tbsp kirschtvb now,tvbnow,bttvb. K1 z. ~% u4 I( a5 i3 v
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2tbsp cornflour7 s% I( c  _" m! K" v/ O
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6 ^5 x8 X& H, j) v, p10free-range egg whites/ S' Q" d, d! `, V3 f7 y. I  F
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$ V4 Y4 {. e: x8 H& P  P公仔箱論壇85g/3ozcaster sugar
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+ k2 \  V/ ~5 n1 U/ ~5.39.217.76225g/8ozclotted cream8 W3 B3 j, m7 a, Q* w1 {5 {6 {7 r
For the crumble topping: [3 p0 Z5 H! x% Y3 V% I6 G
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1tbsp chopped pistachiostvb now,tvbnow,bttvb) m5 _6 Q# a9 c$ u
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1tbsp nibbed almonds
( n8 |. }- D5 o3 U. Z6 n3 P公仔箱論壇·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。2 k) u9 D% G2 y% n! ?
1tbsp demerara 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。* A; |8 T8 Y$ L. `6 T
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% T0 }1 ?& N9 k1 L, j7 Jtvb now,tvbnow,bttvb1tbsp rolled oats5.39.217.76) Z( M# x8 W! C, h5 F
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" ]% m% n& g7 ~' y" ^: Htvb now,tvbnow,bttvb1tbsp desiccated coconut
6 |5 d! y' E' pPreparation 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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4 P7 B8 v! t) v: J' @' Utvb now,tvbnow,bttvb1 W+ L  n$ y2 l% l