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

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Strawberry soufflé with crumble topping and clottedcream' @6 W; N* j& m2 ~' L" ~
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公仔箱論壇( c8 o) z9 {8 ]  I: u% B: E8 P) u
5.39.217.77:8898, p3 s; ^8 `/ y$ a* \

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflétvb now,tvbnow,bttvb! B6 i7 C  T: T& y. m4 Q" a) N- \& @/ j  p
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$ x1 a! x+ [5 C9 Z5 s( _600g/1lb5oz strawberries, hulled
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; Q4 q) D1 j" Y. b5.39.217.77:88984tbspdemerara sugar
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# o5 K: V; g+ m0 A3 u1 lemon, juice only
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" r7 p! f9 D5 X7 }% R2tbsp kirsch
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3 @! A7 j3 i, H0 {2 Q2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar, N6 O9 t: x" S* G+ r) C9 C
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225g/8ozclotted cream4 Z1 A6 [0 r. {$ b6 Z2 @) U+ e
For the crumble topping
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4 I' S" m  j; G) }' W公仔箱論壇1tbsp chopped pistachios- _( I( Q* y2 e# J% e
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% k: `; R/ \) r* j% O! Z8 e! o0 H3 [1tbsp nibbed almonds$ w' b5 V* k* {% V1 ?
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8 \; N9 P3 R+ a# Z6 X, _/ T公仔箱論壇1tbsp demerara sugar5.39.217.77:8898( P- ?' Q9 c. a! Q; u5 D: a  l
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1tbsp rolled oats5.39.217.77:88983 |' a' ~  ?1 M1 Q
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0 v- K8 a- z% p' J2 O5.39.217.77:88981tbsp desiccated coconutTVBNOW 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。8 `; e( d/ N- A! ~. s' F7 m; N
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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