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

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Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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。2 z: o% B2 k; C7 H  D; b
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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。( m7 m. t' K' ]( n
Ingredients5.39.217.77:88989 \. E  T/ f/ z. A  d9 V% i! X3 [5 X
For the soufflé, Y! Z, S1 f* _% E
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600g/1lb5oz strawberries, hulled" _3 @: ]! q' k; l+ E- o
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4tbspdemerara sugartvb now,tvbnow,bttvb" W- J4 Q6 a: A. ~5 K  ~
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1 lemon, juice only
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2tbsp kirsch
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) O) |3 e+ K' ]" m; s; e5.39.217.77:88982tbsp cornflour
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' _& M& \! a9 FTVBNOW 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。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。/ z0 }  e  L4 p) N$ x8 X! S% _- d8 \
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9 q+ f* N) t. n. x0 Y& NTVBNOW 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。85g/3ozcaster sugar
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& ?* b9 o# I3 |9 e5.39.217.77:8898225g/8ozclotted cream
+ m$ h( i2 X) f6 b' Ctvb now,tvbnow,bttvbFor the crumble topping; {9 |( l  ?. W1 f  k, z: e: Q5 S, d
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1tbsp nibbed almonds
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1tbsp demerara sugar
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0 |. {+ d- m, o1 J9 S1tbsp rolled oats
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1tbsp desiccated coconut
3 s- Z! r5 Z7 W. u8 l公仔箱論壇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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