[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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6 X( B1 H& u8 E1 S0 zTVBNOW 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。公仔箱論壇6 D! Z3 o$ l8 e* o% `& A

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.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。# r. W. H' ~& F
Ingredients' e; [1 o9 K4 C# s0 u8 a
For the soufflétvb now,tvbnow,bttvb: v/ i1 j9 X1 A; |  H
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600g/1lb5oz strawberries, hulled
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0 M- C' L5 g$ F$ r2 n' e5 M6 m4tbspdemerara sugartvb now,tvbnow,bttvb7 o" {/ G) ~: J- Y6 I  G3 y
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1 lemon, juice only
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9 p- I) ^: e( y( }2 j+ O( Q公仔箱論壇2tbsp kirsch
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$ d3 j2 o2 v4 ?+ M7 I: z! ztvb now,tvbnow,bttvb2tbsp cornflour
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6 {+ b6 w, [6 K7 `. a& etvb now,tvbnow,bttvb10free-range egg whites
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; R( \: p- B: r. z3 t8 G. O85g/3ozcaster sugar
' T9 e; u, A1 F. p: Q·tvb now,tvbnow,bttvb2 x2 I7 h8 _# W- Y: j1 `; o
225g/8ozclotted cream
% w( t9 _! `% l* Y公仔箱論壇For the crumble topping8 d9 f9 W( H8 G- O1 I
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1tbsp chopped pistachios
  K  H: ?6 I; R' _& L. RTVBNOW 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。·
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& `/ t$ [) J. ^  ]& z1 z3 O0 ptvb now,tvbnow,bttvb1tbsp demerara sugar) p% N, L( c7 E
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0 [8 k6 j4 _( [4 W5 ITVBNOW 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
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1tbsp desiccated coconut% a  k# H. {- x6 N
Preparation methodTVBNOW 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。3 Y2 d. I# j% {% C( f. v0 S: h

• 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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