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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
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7 ~/ p! r9 i* t公仔箱論壇5.39.217.77:88986 u$ L9 V$ ?7 _- B2 O% ]

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( G! a4 `2 V, K1 L' k0 K5 {" R; g1 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
0 i8 I1 A. N# v6 c, R' d公仔箱論壇Ingredients5.39.217.77:8898/ A8 D8 G1 r& s3 G) `# m+ o+ r, _8 E
For the soufflé
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600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb; Z( y6 P. x3 g: T# N
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: `- B$ g5 E* ntvb now,tvbnow,bttvb4tbspdemerara sugar公仔箱論壇" y. y/ Q% `! n
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1 lemon, juice only* \- t- Z$ v! Z: }# u, n
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2tbsp kirsch
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2tbsp cornflour
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. [! h& c, k( w1 p10free-range egg whites, {5 S, N2 i' \" T
·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。  y  J# X: d2 H; W) n/ L, q
85g/3ozcaster sugartvb now,tvbnow,bttvb1 I% X5 a3 Y4 G) r3 \6 B2 `8 C
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! q( \% C- \1 F' {! ?& w公仔箱論壇225g/8ozclotted cream0 ?7 Q1 X' C9 J0 g' s4 X% ~2 |0 T
For the crumble toppingtvb now,tvbnow,bttvb* F+ v5 L" y3 U, ^" y
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6 b6 R. y; h3 }  k# W8 G- k1tbsp chopped pistachios
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. |) A) c6 {$ @" g$ h  Y1tbsp nibbed almonds5.39.217.77:88985 v; l, q# |6 D
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8 Z1 y: {! D: vtvb now,tvbnow,bttvb1tbsp demerara sugar
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1tbsp rolled oats
5 _# L2 ~+ H, D# U3 M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。; b9 V. d1 e: V* W+ w5 r" n- s
1tbsp desiccated coconut
- i" N* k. Y5 Y4 \7 X: wTVBNOW 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。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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