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

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Strawberry soufflé with crumble topping and clottedcream, D4 U/ H2 G% V

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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。4 `; m  w' X% X0 X

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb! H+ Z  G3 U! G9 D
Ingredientstvb now,tvbnow,bttvb( b8 `8 w( N: ^" p" D' r
For the soufflé5.39.217.77:88983 B1 j* l1 T6 Z$ ~
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600g/1lb5oz strawberries, hulled
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  p1 \' k: g& T9 J  j4tbspdemerara sugar
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1 lemon, juice only5.39.217.77:8898" H* z* ?6 q" `3 Z/ _
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" Y, ^, r* ?4 A7 G. z: Q( w公仔箱論壇2tbsp kirsch
1 D2 B. A: i2 Y! |( d+ u& I  j: _公仔箱論壇·5.39.217.77:8898+ k; A5 T3 j: v+ \9 M4 V; t/ G
2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar公仔箱論壇/ ^9 J1 t& T+ B# K
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225g/8ozclotted cream
1 j+ `+ E2 g7 ~* b: @" j, gFor the crumble topping
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1tbsp nibbed almonds公仔箱論壇4 p/ T6 I  A  [! A$ y2 S' ^0 h  r
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# W4 \* T* O* ^" T* i$ F1tbsp demerara sugar  s/ Y. ]1 y2 ^6 Z: h9 E6 C" a/ C
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8 r: @& W; ~' a. b2 o, i) d, ~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 oats5.39.217.77:8898; [! w) B7 A' w, @" ^3 \
·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。0 E0 p) Z: x4 y5 F& C1 G. v: g
1tbsp desiccated coconut
8 c7 l3 {5 W( ^: `& \tvb now,tvbnow,bttvbPreparation method5.39.217.77:88986 C! R2 t2 d( E: t

• 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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