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

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Strawberry soufflé with crumble topping and clottedcream' D' U0 X/ k; Q* s( R
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9 n6 ^+ L3 f" @$ f! O) dTVBNOW 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。
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
0 l. M' |! v6 T( ^( qIngredients" `" r2 d3 }6 [9 D! F% F
For the soufflé
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5 p) }1 F& x6 _* {. f公仔箱論壇600g/1lb5oz strawberries, hulled5.39.217.77+ |+ Z" g) {% p8 o& E
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4tbspdemerara sugar
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( C: p; z' C. H% e1 lemon, juice only% B% W5 c" u# d; H6 R
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; Z: T& e- C8 Q5.39.217.772tbsp kirsch
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2tbsp cornflour8 n; D- w$ z0 c; _) j
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: @3 S' Q7 h- j10free-range egg whites
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$ @' V. i# v- V+ M85g/3ozcaster sugar
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225g/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。- V$ u/ o: Z8 S: @2 P2 L
For the crumble topping公仔箱論壇/ J+ W: M& R" v  A! T5 i
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1tbsp chopped pistachios; s5 v- ?8 Z# [4 E( ]* H
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; J5 A9 D: P6 M1tbsp nibbed almonds
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3 |7 A& V$ b& c& R( u& B1 }, @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。1tbsp demerara sugar
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1tbsp rolled oats5.39.217.77# n% r, z0 q$ b9 g
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1tbsp desiccated coconutTVBNOW 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。0 z% B; Z7 U" G
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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