[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,bttvb1 |9 j2 z- V8 @3 I/ t
5.39.217.77:88988 T3 W8 r* L# T5 z

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* }% i% \/ z+ e  m3 \Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.77:8898' c9 o  l$ m0 h  A4 a
Ingredients
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; ~: {5 M1 D* d7 ~7 G  f6 l公仔箱論壇600g/1lb5oz strawberries, hulled2 x3 b; D8 u3 n2 Q1 J: }  B! Y; o
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4tbspdemerara sugar5.39.217.77:8898" [: ?! |( }' y. C! \
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2 c: B3 l3 x6 H9 q1 lemon, juice only
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0 Z; f1 q4 |+ ]/ J; ]& X5.39.217.77:88982tbsp kirsch公仔箱論壇3 L$ i8 r- Y5 H. q+ Q; D( n+ c
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2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted cream
- U* _' y& Z( ^( H# |" E: F8 x$ `5.39.217.77:8898For the crumble toppingTVBNOW 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 L% Q$ d9 @/ |
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1tbsp chopped pistachios
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1tbsp nibbed almonds公仔箱論壇7 v+ E% {3 ~: h5 S  ~
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1tbsp demerara sugartvb now,tvbnow,bttvb8 ^1 C% ~8 p: k
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! O8 v& _8 I, B" z4 `3 `tvb now,tvbnow,bttvb1tbsp rolled oatstvb now,tvbnow,bttvb* f: C2 s8 R% y( |+ c" S7 p' X
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" B0 U9 t. W, i0 O  r( ^1tbsp desiccated coconut公仔箱論壇5 {1 S/ M$ s6 H% f9 G
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.

公仔箱論壇, j6 u: `* J* m! a5 q5 U8 Q* x
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! T7 c5 S3 L) ?% a0 r5 [1 j5.39.217.77:8898