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

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Strawberry soufflé with crumble topping and clottedcream
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: I4 i5 T  |$ u4 Otvb now,tvbnow,bttvb
7 {9 I' n) ?& {4 B# `1 p公仔箱論壇
( w: l5 Z/ f9 t* i5 utvb now,tvbnow,bttvb
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& u7 E* ]4 P! ]( n5.39.217.77:8898Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.' P7 ?4 N! O( @0 b
Ingredients( A$ p+ x# F. ^/ Y1 W; Z
For the soufflé
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2 W9 f% x( x- H7 Q8 D6 J, ?5.39.217.77:8898600g/1lb5oz strawberries, hulled
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8 \$ n. u, n+ q+ j4 W* o# d1 B% m5.39.217.77:88984tbspdemerara 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。' s7 I" |- }0 P8 ~
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2tbsp kirsch
& e& o# ?9 P: p  q7 @  [tvb now,tvbnow,bttvb·公仔箱論壇/ f, b; O- y  Y. q1 @+ E/ H
2tbsp cornflourTVBNOW 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。- q  K7 a1 S" K, B
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) _9 M6 e$ M' {9 f  U公仔箱論壇10free-range egg whitesTVBNOW 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。9 Q5 F  P- m% {7 ~
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. C, r( c/ D  X# \) g" \5.39.217.77:889885g/3ozcaster sugar公仔箱論壇% F$ u- k3 d0 P, k' r3 P' z4 C/ [# s
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225g/8ozclotted cream
' m# S" Q+ s, h' Z+ ?. JFor the crumble topping
. ~: o" \# z1 @+ K% b% A5.39.217.77:8898·tvb now,tvbnow,bttvb) G9 O) _8 O1 h
1tbsp chopped pistachios
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, I$ Y0 c" S; Q" ftvb now,tvbnow,bttvb1tbsp nibbed almonds
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1tbsp demerara sugar
  N# D+ O5 I$ k) M+ _$ b! k  P5.39.217.77:8898·
" w# c5 i- x& `+ @; J! hTVBNOW 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 oats公仔箱論壇2 j% k5 ^# v/ a# X- {
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3 d2 O( @4 e# etvb now,tvbnow,bttvb1tbsp desiccated coconut. v$ j- c3 h  W1 s& P
Preparation method公仔箱論壇% `* a& E+ \6 ]0 M

• 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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