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

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Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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。  e, S! ^: ~' L" b
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.76+ F& y4 k& N) ^$ i7 w; T% N
Ingredients- \, [1 p0 n! p# S  e3 @+ o
For the soufflé
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% G, d  T- x. P: ztvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled公仔箱論壇) d' ]) H' V/ N% V' B, Y, S% w
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4tbspdemerara sugar5.39.217.762 w- J) ~4 l/ g, y1 a5 f9 s
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$ ]/ n/ ~/ V$ F- |6 X9 C公仔箱論壇1 lemon, juice only
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2tbsp kirsch
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" z6 n( g% {( Z2tbsp cornflour5.39.217.76: i2 H5 Y5 e9 @! v8 u2 W
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/ @3 E. M7 ^, k7 A& S公仔箱論壇10free-range egg whites
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# @6 `2 k  I: n- q$ a) E85g/3ozcaster sugar
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225g/8ozclotted creamtvb now,tvbnow,bttvb1 L! f2 n! U( C
For the crumble topping& M: J  i8 A1 Z) x$ i( n% w
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1tbsp chopped pistachios
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& V' [- F6 u2 }5 F1 Gtvb now,tvbnow,bttvb1tbsp nibbed almondstvb now,tvbnow,bttvb, i. ?, V( A/ p% s. [& a' {
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1tbsp demerara sugar2 J3 ^- x9 \/ \1 u9 M- N
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% K- l- m( f* W1 J1tbsp rolled oats
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1tbsp desiccated coconut
& H* i$ f) C, U. v- @0 W1 z% B) p* z4 }tvb now,tvbnow,bttvbPreparation methodtvb now,tvbnow,bttvb( m7 J  C( z1 p2 @* }% T

• 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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