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

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Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb. B5 {- R0 r1 K$ Z# u, \# g
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5.39.217.77:88986 ?& t( ~( e+ b" B" @. L8 U

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) f! @" \* n0 O7 D) {% s: pMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb* s: r3 x# _0 F7 O, e4 H9 g" ]
Ingredients" ?8 K* t4 @  }4 n
For the soufflé4 @0 \, I1 @5 P0 n; e
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600g/1lb5oz strawberries, hulled
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4tbspdemerara 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。/ T+ P: Z5 p) g( F8 m
·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。) T9 u0 c$ v. d) }
2tbsp kirsch
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; p) Y0 u% m" h1 n: xtvb now,tvbnow,bttvb2tbsp cornflour1 y5 l& e: |% v/ X" G
·公仔箱論壇+ l* n7 F: \/ p# k2 C  o
10free-range egg whites! T5 |; |/ @0 t/ w/ Y
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9 h- r8 @* r- d  rtvb now,tvbnow,bttvb85g/3ozcaster sugar5.39.217.77:8898" J4 M, a/ T# @( ?3 T
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! R9 m+ A6 z+ y225g/8ozclotted cream5.39.217.77:8898, H. a$ y% c6 b' z
For the crumble topping
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2 ]0 p' b( f% T" P- A: d公仔箱論壇1tbsp chopped pistachios, @3 `1 Z/ b+ ^# a# w
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0 K6 B: P. s) b1 g) A" `5.39.217.77:88981tbsp nibbed almonds9 B8 u; N6 g' k: I8 z# {
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  X! n. C& @, Btvb now,tvbnow,bttvb1tbsp demerara sugar公仔箱論壇- W( C  f0 M& Z) b7 ^, ?# {
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4 J/ s; w) ^6 X* }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 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。! E9 O& U) j; y) A
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1tbsp desiccated coconut5.39.217.77:88985 i8 N3 u* C6 Q+ O
Preparation method公仔箱論壇* _% \7 E/ Q$ J" w6 _# 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.

$ n3 q9 k4 x) e# t; j! E) y公仔箱論壇
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