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

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Strawberry soufflé with crumble topping and clottedcreamwww.tvboxnow.com' t7 g! i$ g4 I; E

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.( F; G* S& p8 o
Ingredients) y2 R8 P6 D6 Q  J0 S
For the soufflé公仔箱論壇) Y) r0 P4 ^1 Q5 ?( X! m
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5 G- l  e2 R$ ]4 y/ j6 r/ fwww.tvboxnow.com600g/1lb5oz strawberries, hulled公仔箱論壇) v4 X  \2 H- S  x) T) v+ D: _
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% ?/ O: m) n# oTVBNOW 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。4tbspdemerara sugar
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  H9 ~% {+ z9 p" R- XTVBNOW 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。1 lemon, juice onlytvb now,tvbnow,bttvb% v% M* f) d1 G2 J+ r
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2tbsp kirsch
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2tbsp cornflour公仔箱論壇- i2 \. C$ P+ ]+ g
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6 M( p& f$ O+ @www.tvboxnow.com10free-range egg whites' q, {7 [/ l. i' m! T! a
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3 G* y- ]6 z8 q  s7 {85g/3ozcaster sugarwww.tvboxnow.com: t5 p; S$ @% u3 [/ r, |
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# h! b0 s" O4 [5 E' w- ~' Z2 _225g/8ozclotted creamTVBNOW 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。: U# k* D( \# i" X
For the crumble topping. i+ _6 a& j% w7 A) `! Y5 u& i8 P
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1tbsp chopped pistachios
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* P: F0 S1 n8 Mwww.tvboxnow.com1tbsp nibbed almondswww.tvboxnow.com+ l$ S( I/ j& f: d2 y" n( q
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1 a; g1 }  B* ]' i( bwww.tvboxnow.com1tbsp demerara sugar
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3 J% d/ N/ I: ~% E0 k& f1tbsp 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。9 K6 V1 G- I6 t
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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