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

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Strawberry soufflé with crumble topping and clottedcream5.39.217.77, f$ {) x$ n: ~; t
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb7 |% @! G+ Z, x  J5 L6 E
IngredientsTVBNOW 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。; F( a! u9 _( y  |3 i6 z
For the soufflé5.39.217.775 S+ n0 w! l, R; M4 M
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600g/1lb5oz strawberries, hulled
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6 A# W! C  ?8 f- htvb now,tvbnow,bttvb4tbspdemerara sugar
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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。# E2 C% d, {# f; i3 T
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  \0 O8 q. W! B( w2tbsp kirsch
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2tbsp cornflourtvb now,tvbnow,bttvb" o0 o7 t. e5 a
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10free-range egg whites' G! a  y( h6 n) y6 A3 r
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85g/3ozcaster sugar5.39.217.779 U2 p0 J* |) y3 B; Z
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0 M4 O5 z0 Q0 J+ h# C公仔箱論壇225g/8ozclotted creamtvb now,tvbnow,bttvb; ~3 j9 v# g' D4 e% m
For the crumble topping
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  o( v& K8 ?5 R4 A" {tvb now,tvbnow,bttvb1tbsp chopped pistachios
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/ {# Y0 @( Z/ P, N公仔箱論壇1tbsp nibbed almonds) {4 w$ m& H8 @
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1tbsp demerara sugar
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8 R' Q$ f. d2 K' [% tTVBNOW 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 oatsTVBNOW 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。/ x9 `' x8 S6 A! `2 C) _/ F
·5.39.217.774 f- D/ w% l& ^' P  u& z6 z5 G' H
1tbsp desiccated coconut
7 G3 q. A0 e2 h4 T公仔箱論壇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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