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

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Strawberry soufflé with crumble topping and clottedcreamwww3.tvboxnow.com& [: x7 U& \$ e9 \

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: Y6 J! J1 h% Y9 c1 f) j2 R( bTVBNOW 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.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。; _; M' F' e" a1 b6 s" q
Ingredients
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar公仔箱論壇9 c7 u: H/ \, f' a  o! ~
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9 R1 f; q" m" K: {8 ]2 c: c  ETVBNOW 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。2tbsp kirsch
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1 e: J% Y) i$ B3 {# k+ Z9 ]公仔箱論壇2tbsp cornflour
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85g/3ozcaster sugar  O* f- c) g2 |4 h7 @1 Y
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225g/8ozclotted cream公仔箱論壇' V3 r  b9 Q  q( y; ^( V( w7 w7 y+ v
For the crumble topping
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1tbsp chopped pistachios
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' ?2 c9 V% H) _公仔箱論壇1tbsp nibbed almondswww3.tvboxnow.com  r' S- Y8 K1 n, ~+ F
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% _$ U- d: |% j3 ~www3.tvboxnow.com1tbsp demerara sugar
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; n% v9 A4 b; p1tbsp rolled oats公仔箱論壇# L1 Z2 z# Y8 |1 h$ q) y
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+ m) ^0 B9 w' G  n% W1tbsp desiccated coconut3 H% p  h& `# J. N+ V5 b2 v
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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