[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。/ ~, S7 R6 F: r5 _+ ~8 Y
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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+ [# i- I2 C9 v
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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。; T/ p$ O* A% ]- G" X+ a. m# x

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.77( c; A5 d: F- T' Q5 N* k4 W
Ingredients+ z5 D9 h" C; Y# H2 ^+ Z
For the soufflé
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600g/1lb5oz strawberries, hulled
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) y; z  i5 q. ?1 T8 u, N4tbspdemerara sugar. y8 q( T/ ?1 t  C4 n7 g' l- h
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1 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。4 q1 _, o0 G! s! f( l' C
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: R0 l+ ~: I) k6 ~) v5.39.217.772tbsp kirschtvb now,tvbnow,bttvb- f* N5 {) P! P/ p2 f% o
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3 \2 O5 @/ u* ]5 f) Z/ W5.39.217.772tbsp cornflour
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  }# P. S5 l: X$ ~& d5.39.217.7710free-range egg whites公仔箱論壇6 K" N8 n2 ]- [% q+ r
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85g/3ozcaster sugar
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225g/8ozclotted cream5.39.217.77$ A% g* d0 m9 b8 w- e. V
For the crumble topping$ o; z: M# l$ Q4 b
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: K/ y8 N! n9 i: }公仔箱論壇1tbsp chopped pistachios公仔箱論壇' Y# J  D) @" a( ^" @- T
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6 l4 N' B4 `- B+ x/ `  [5.39.217.771tbsp nibbed almondsTVBNOW 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。8 ]7 y: d2 r- ]) T6 K1 m
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. k: ]0 _: Q3 n3 X! K3 C公仔箱論壇1tbsp demerara sugar公仔箱論壇0 G  G4 L. e* M9 X( ?4 {
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1tbsp rolled oats公仔箱論壇  T* ^& c9 Z# J
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1tbsp desiccated coconut5.39.217.77: _5 f: T6 Y1 ?
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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