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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
8 H% I- {, p" I5 E0 E) a8 W: p& Q' jTVBNOW 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。: P  Y8 S- v# }3 w5 A8 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。8 `+ h$ j, T% ?. ]
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tvb now,tvbnow,bttvb( S5 F( W" B# r

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/ |. h; L, b$ B+ B) Ztvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
( |- G5 w* @! H4 m" g3 J9 E5.39.217.77Ingredients公仔箱論壇. I& v1 K# B% f  l- R8 u
For the soufflé
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600g/1lb5oz strawberries, hulled5.39.217.775 e6 b& o" e/ f% ]* ], h* x6 Y$ G
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7 `# |& m. A! l7 l. M5 ^: E0 y4tbspdemerara sugar5.39.217.77' t: y3 K( p) i: f
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- w! g- R- p( p- G* u& @5.39.217.771 lemon, juice only5.39.217.777 x2 X" K5 A& H! ?% s/ P
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5 i" r3 o' Y8 F( E* j5.39.217.772tbsp kirsch: I! D' n! {8 i0 Q- y
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2tbsp cornflourtvb now,tvbnow,bttvb2 d) Z' B5 P+ C/ ?' h
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7 ]% c  N: r* F$ x5 K; V10free-range egg whites公仔箱論壇( ?- }: W0 a' {4 Z8 K- R
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85g/3ozcaster sugarTVBNOW 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。! o( [$ U: W* P9 [
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3 m5 x% z8 D7 U0 I- rtvb now,tvbnow,bttvb225g/8ozclotted cream% e  G. F9 i8 x: C2 K
For the crumble topping
9 `( M1 ~7 j2 I$ d公仔箱論壇·
( m; x8 U2 `  O6 [tvb now,tvbnow,bttvb1tbsp chopped pistachios
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! f7 \# w# Z; K- M* L. J) S1tbsp nibbed almonds
1 ?+ f, u. u* L2 R5 G5.39.217.77·
( Z- T- J& ]# J& {5 I% c  X5.39.217.771tbsp demerara sugartvb now,tvbnow,bttvb) e) v- ^, a* h. q
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* ?3 W# P# W, @7 `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 rolled oats6 g# G( J% Y& O3 P2 @% ^
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1tbsp desiccated coconut公仔箱論壇. U  A; l% a) v. ]! G
Preparation method公仔箱論壇+ ]7 ~1 V* B/ o# }8 D! j

• 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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