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

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Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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。/ @6 R% N( o6 x- Y. N

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# Y: H* A' x) T2 \# O/ c* D; D3 C公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇  J% |3 b# Z# `" ~4 j2 w
Ingredients. M1 I8 S, N4 M' x( Y) p* |: U
For the soufflé公仔箱論壇) C/ |( K  a4 f# H6 U/ ?1 i! f% e
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600g/1lb5oz strawberries, hulled3 c/ d/ d0 U# F( p9 W
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4tbspdemerara sugar
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6 [) x3 G+ r  T  X) a: z1 lemon, juice only8 s1 R& S2 p% j. J6 @
·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。: g) x5 S- H- w/ u+ L0 l0 C
2tbsp kirsch公仔箱論壇5 l0 [, F- O! x" G
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/ B+ T/ ^% n5 [1 ]( g+ r$ f: a10free-range egg whites5.39.217.77( Q( s3 u& R8 @' `  X0 I, J! K
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0 Y! x2 X# z( u% i公仔箱論壇85g/3ozcaster sugar
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225g/8ozclotted cream9 I3 m9 b  W# Q
For the crumble toppingtvb now,tvbnow,bttvb5 Z- q8 H0 l5 v
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1tbsp chopped pistachios
; r/ Z: f' {/ f& ^' ?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。. S$ v" b. ]* J2 V
1tbsp nibbed almonds
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( i. ]; `. e+ O3 s% L) g1tbsp demerara sugar
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. Q* U. @, m! R3 a  \- |% z1tbsp rolled oats
- [3 q5 N4 M2 r  I$ A) I·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。$ @/ z7 ~! l1 t2 ^; ]
1tbsp desiccated coconut5.39.217.77$ R! k3 Q2 L: g- w
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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