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

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Strawberry soufflé with crumble topping and clottedcream公仔箱論壇1 d; ^* j! I) t5 h/ M
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0 V3 ?6 ]3 Y* z2 E7 B$ y公仔箱論壇tvb now,tvbnow,bttvb9 x; U" \. `5 z  T4 c
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
& q8 w4 Q  |3 e6 h# y, S  NIngredients公仔箱論壇# x% i$ i2 D' j$ S, r. ^) y
For the souffléTVBNOW 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。. R( Z3 M2 e2 i4 q
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
: f: \% O/ ~5 }% D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。- Y- J7 M( E# h- d5 @  `. X* {
1 lemon, juice only
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2tbsp kirsch
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3 g7 b6 F& v: e5 F2 L& O% n& C5.39.217.772tbsp cornflour公仔箱論壇/ a; o$ L' ~1 q. l. o+ a, _
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$ R  S6 \" O* UTVBNOW 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 whites
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85g/3ozcaster sugar
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4 l, l9 N# N/ V8 `225g/8ozclotted cream
0 n- U: O0 C; N* y$ z1 k5.39.217.77For the crumble topping& h* v& n$ ]4 j# R: F
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+ r6 R3 G: l+ O公仔箱論壇1tbsp nibbed almonds
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& j: c* y, q7 L1tbsp demerara sugar
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+ F$ T% c$ T9 t& A9 P; s6 fTVBNOW 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 rolled oats5.39.217.771 I# |7 }& k* Z3 m
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1tbsp desiccated coconut5.39.217.773 C! G1 G6 G( g1 v! ~2 p
Preparation method5.39.217.779 a9 Q2 ^/ e$ J3 p

• 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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