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

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Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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。7 G9 a6 c$ f4 S# f" n
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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 soufflé
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" o- e7 g8 |! qTVBNOW 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。600g/1lb5oz strawberries, hulledwww3.tvboxnow.com; L9 \+ E7 q* O5 x" H+ g' l5 J
·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。0 t. s& l  r% G& O
4tbspdemerara sugarwww3.tvboxnow.com2 ?5 T; F2 V3 T* Q4 a( L  g" W
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1 lemon, juice only
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2 X8 K/ j8 o! j3 j2 V& c0 c" [* Vwww3.tvboxnow.com2tbsp kirsch
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2tbsp cornflour0 D9 K6 ~" t+ x! k* U  k2 d- v
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10free-range egg whites公仔箱論壇& N$ Y2 K) B& A: w# q) a
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$ P) d& g6 f; n& S1 O3 ?tvb now,tvbnow,bttvb85g/3ozcaster sugar公仔箱論壇' F7 @- n% G) ?/ S
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6 t3 @  t1 k( k" c' `公仔箱論壇225g/8ozclotted creamtvb now,tvbnow,bttvb$ B' ^* O5 w) R" l% V
For the crumble topping3 B6 n6 E4 R) p9 I% Q
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1tbsp chopped pistachios
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" F3 o) V3 X6 L* [* W1tbsp nibbed almonds
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1tbsp demerara sugar8 A( Y# D+ c, a3 w" F6 d) d! X
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1tbsp rolled oats) s4 R5 T  k, k& x. O
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1tbsp desiccated coconutwww3.tvboxnow.com4 k; |) }- T2 L
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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