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

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Strawberry soufflé with crumble topping and clottedcream$ T. r8 t* H. ]

$ b8 {2 R- Y0 _  d/ Q. T* I- A: N- I  @8 y7 L2 L
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公仔箱論壇7 e9 p3 R; U' V; g/ S/ N
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.& Z! F  h* n2 y( h' @
Ingredients
. F; [& {( _5 ]8 H0 l) n' j" t) VTVBNOW 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 soufflé
6 k5 ~8 [2 Z& S! r. U5 h. H7 otvb now,tvbnow,bttvb·
" w, C+ a. e/ E; {; f  B600g/1lb5oz strawberries, hulled
* l% X2 d! m+ C* R5 K1 U% etvb now,tvbnow,bttvb·
$ i: D/ ]2 b  v4tbspdemerara sugar0 h. p5 c, b5 O) I
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6 D, Z/ k& x- c! p, S5.39.217.771 lemon, juice only9 N: q% w0 _% Q6 M* N+ a9 I- W0 N
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( N5 d' _+ `3 n6 c0 U: [8 }; p' x2tbsp kirsch
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$ V( V, z* T1 S+ ~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。2tbsp cornflourtvb now,tvbnow,bttvb9 V  I4 a" r* C/ M! o" A8 p. P
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$ w! C' W7 @: l& R% a' f( d公仔箱論壇10free-range egg whites
" \: @! u# m' P5.39.217.77·公仔箱論壇; H) b( I  c1 H) N8 Q5 n
85g/3ozcaster sugar% C) r4 }5 I, {7 q7 `4 b& H
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225g/8ozclotted cream5.39.217.77( |- e* m' E- v
For the crumble toppingtvb now,tvbnow,bttvb; x, Y. l: W0 H  f, }7 {
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* W+ C0 T4 G2 O1 p+ W& ]公仔箱論壇1tbsp chopped pistachios
9 P8 h: g& w7 w4 f! x·5.39.217.77/ h3 h: l& e$ Q8 P' ^
1tbsp nibbed almonds5.39.217.77' z; l0 F2 H) K7 e5 V9 {5 Z0 y
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: L- p2 t/ A+ X4 q5.39.217.771tbsp demerara sugar
$ n8 @2 Z" W; C# B9 s5.39.217.77·
" N- H7 V0 Q0 `0 H/ U5.39.217.771tbsp rolled oats
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1tbsp desiccated coconut
( w7 O$ D4 u- [! m/ V0 ?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.

3 V, L, C( J1 b0 X# r公仔箱論壇 5.39.217.77! f4 A1 M* D4 U+ D" X% E1 Z& ~; F
5.39.217.77& `+ c6 S( K6 _2 q$ I3 d$ X. s" B
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