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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
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- `! }+ b4 v& B0 r公仔箱論壇
% ?3 i' G) R) ?3 T  `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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
8 v, W5 o$ E! M) {# qtvb now,tvbnow,bttvbIngredients
& P* g& o; `! v+ S, i: C, @& V: 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。For the soufflé0 p1 ^" B# w3 f
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600g/1lb5oz strawberries, hulled  t& o+ @2 ~# d" H
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" a7 w/ j3 C1 _' c% ?/ H4tbspdemerara sugar
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0 e. b7 U& @! C6 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。1 lemon, juice only
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4 e8 O& A5 h8 Z4 WTVBNOW 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。2tbsp kirsch
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& p& M) C8 `( X& f公仔箱論壇2tbsp cornflourTVBNOW 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。. h8 g+ H0 x( `( q/ r9 x
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10free-range egg whites
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85g/3ozcaster sugar( e% \4 ?" ?. M% X5 t
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225g/8ozclotted cream5.39.217.764 \# r- }& s( J: N  R
For the crumble topping公仔箱論壇5 `, S5 w0 b6 S
·5.39.217.760 y' k8 G( c4 L8 _4 i& K
1tbsp chopped pistachios公仔箱論壇& ?" X$ I% B  _: J" y4 j
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8 t+ j9 H( w& }' z( {) n: \, _% h! hTVBNOW 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 nibbed almonds
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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。5 d, `7 A  S7 m1 q8 ~
·5.39.217.76. |% |0 o9 Q7 l, F  v0 z2 H
1tbsp rolled oats公仔箱論壇1 j) ]5 W) ?2 [" r
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1tbsp desiccated coconut
; A" o0 a; @' Y: K# \tvb now,tvbnow,bttvbPreparation method公仔箱論壇; D6 W5 A: f' f/ k8 H% X, z

• 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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