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

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Strawberry soufflé with crumble topping and clottedcream
% ]2 i1 r" s% K公仔箱論壇5.39.217.76  ^5 ?/ m& O9 l6 {9 l; M* m

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
1 o2 E( X; K6 A公仔箱論壇Ingredients
: |7 {5 ?/ c' A. @6 F9 {For the soufflé
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600g/1lb5oz strawberries, hulled2 y3 x/ z5 b' Q4 E+ l9 I
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- |$ M/ W) Y. Q- a$ b4tbspdemerara sugar
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1 lemon, juice only8 l. Z3 A* ?+ o% |
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7 n: X- D  d6 o! O! U+ r) j2tbsp kirsch
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# R1 v4 \) s  |2 q  x5.39.217.762tbsp cornflour
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1 I3 Z8 P' \) M$ u9 OTVBNOW 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。10free-range egg whitesTVBNOW 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。3 Q4 z( i. ?( A$ l9 B. [1 \8 r
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85g/3ozcaster sugar
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6 Q" i! h- `5 V' g8 o1 ?$ W225g/8ozclotted creamTVBNOW 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。, ?. g+ ~: C* s
For the crumble topping5.39.217.765 z7 v1 Q4 N: j- X4 [( e
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1tbsp chopped pistachios5.39.217.76( x! z% h# v& Z, H  l8 f- U
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1tbsp nibbed almonds5.39.217.76$ j" w* q7 f/ u6 O) e) t0 ]
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1tbsp demerara sugar5.39.217.761 n1 v" F/ b1 @- C' f2 |5 n
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1tbsp rolled oatsTVBNOW 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。" |- a6 a5 B8 a  G7 o; Z
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1tbsp desiccated coconut公仔箱論壇: w: p' f8 G; j: n" m& M: K
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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