[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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8 s2 y  {- e: b公仔箱論壇
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: y4 ~# @) o9 p( ~4 V" x. ^! 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflé
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600g/1lb5oz strawberries, hulled
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% Y4 V+ Y1 c! u+ x) H5.39.217.774tbspdemerara sugar公仔箱論壇7 ?$ g8 c3 }" c$ J
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! T5 E7 x. a3 E, ?$ j: e, K1 lemon, juice onlyTVBNOW 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。! j3 a" _' I( v
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7 y/ ^6 @1 v+ R! V5.39.217.772tbsp kirsch
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2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar
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0 g$ Q- j+ m, V, E225g/8ozclotted cream
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1tbsp chopped pistachios" R$ q" X$ {6 Z9 f+ o
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4 Z+ n  p3 h% A4 w6 Y& Q$ f1tbsp nibbed almonds
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0 C4 r4 K/ p# {* N; s3 F1tbsp demerara sugar
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3 N0 T: Z3 I- I; }! }' P, 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 rolled oatstvb now,tvbnow,bttvb2 N" T% @) |- j( I- v
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! h8 }& T$ r6 e' X' z' ?tvb now,tvbnow,bttvbPreparation 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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