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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
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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。0 ?+ A/ o/ L% M
Ingredients
/ V2 D  h* @6 Yos.tvboxnow.comFor the soufflétvb now,tvbnow,bttvb1 o2 i/ o  o6 S* d- a3 d% b
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600g/1lb5oz strawberries, hulled
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1 lemon, juice only
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9 F* ^5 |% j# k) h) F7 K: e5 h1 Z* p0 Ctvb now,tvbnow,bttvb2tbsp kirsch
& i9 ^* e0 A+ C; Z# uTVBNOW 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。·  x: G. P9 R, [' p
2tbsp cornflour
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5 L! w. F6 ]% `6 p$ x% \. F10free-range egg whitesos.tvboxnow.com# r4 V$ X! L$ Z. |. X
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85g/3ozcaster sugar, M3 E$ ~# R0 d- k1 b/ I4 a
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5 k3 ], w. [$ c( Ftvb now,tvbnow,bttvb225g/8ozclotted cream' h. Z) G& e. W7 O2 I
For the crumble toppingTVBNOW 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。/ H5 z- z! A. P" m& E8 C
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' h' \* z6 J' `1tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar8 _+ Y: ]  S- n0 n+ T5 ~* y
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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。/ ^( ]% S* z) x; O
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' i# v) z; U0 x' hPreparation 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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