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

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Strawberry soufflé with crumble topping and clottedcream
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- z! i% Y  u! R, y公仔箱論壇www.tvboxnow.com$ s; P% i1 U7 Q1 E4 r  o9 ?
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7 N; _" O) f' e- W2 S2 H+ JTVBNOW 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.1 ^$ I% B' d2 F& B' k# w
Ingredients公仔箱論壇, j4 p2 D1 S% C! u9 ~
For the soufflé
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- h; v6 t; H5 l5 i" y6 H  P* q! H600g/1lb5oz strawberries, hulled
$ }/ A; k4 H  Ftvb now,tvbnow,bttvb·www.tvboxnow.com& l, A$ [' C9 {$ `. {! T& ^8 m& {
4tbspdemerara sugartvb now,tvbnow,bttvb/ @. S, L3 I, u# s% b; j
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1 lemon, juice only
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2tbsp kirsch公仔箱論壇& ]1 _2 ?  v0 d8 b1 @) C
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9 i. T2 G4 A9 m- E9 V7 s, itvb now,tvbnow,bttvb2tbsp cornflour
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10free-range egg whites
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$ m. |! h4 J* T/ F) E' L( }tvb now,tvbnow,bttvb85g/3ozcaster sugar
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; t# F7 B6 ]& u3 s公仔箱論壇225g/8ozclotted cream3 `  ^1 [& H: d( m
For the crumble topping
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1tbsp chopped pistachios
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4 K  B* B  r3 R+ Q# O5 M2 {- t公仔箱論壇1tbsp nibbed almonds
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: ?% s* W& i( ^- Z( n6 t# ATVBNOW 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 demerara sugarwww.tvboxnow.com2 f7 j! }4 Z+ e# _& a4 Q
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6 O" r3 ]" m8 ]" X, ^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。1 Z1 G. K  r# p9 n. D  z
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1tbsp desiccated coconutwww.tvboxnow.com+ V+ ~$ {3 D, u9 c( |. J9 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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