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

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Strawberry soufflé with crumble topping and clottedcreamwww2.tvboxnow.com5 R! p) [9 j' C

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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。+ j/ @# g9 s2 a! v3 |- e4 E

. t/ Q# k8 L+ V+ k- cMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
/ {$ b  b) h) V& m1 Ewww2.tvboxnow.comIngredients$ E+ I( l9 @5 @3 T
For the soufflé公仔箱論壇, C2 c/ ~7 I) N$ a/ X6 ?- P
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600g/1lb5oz strawberries, hulled
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. Y# ~  D8 R+ }, \& pwww2.tvboxnow.com4tbspdemerara sugartvb now,tvbnow,bttvb  p( `% U) C+ a
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1 lemon, juice only
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: H8 h: g) e+ i0 x6 P4 w0 Z) ztvb now,tvbnow,bttvb2tbsp kirsch
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2tbsp cornflour
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, |! d, g" E, b8 a+ j; T, d; ]2 FTVBNOW 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。10free-range egg whites
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8 B$ o6 y9 K- g$ I3 Mtvb now,tvbnow,bttvb85g/3ozcaster sugar公仔箱論壇1 i& N; F# Z8 y( m. f; D! K
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225g/8ozclotted cream
( t. ]. J' d- h' S: P' b( c. |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。For the crumble topping8 \. C1 z' q# }
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9 p' d! S$ [. a8 \7 A+ |; N- gwww2.tvboxnow.com1tbsp chopped pistachioswww2.tvboxnow.com9 z8 G( S( k; ?6 d4 ~/ z: N7 Y
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1tbsp nibbed almonds4 F( C# P1 I* _# s% @
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1tbsp demerara sugarwww2.tvboxnow.com' c. S# |2 |; _" l  e4 }6 S$ E
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1tbsp rolled oats
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$ }$ }+ {0 Z0 x, V7 A4 t! I公仔箱論壇1tbsp desiccated coconut" {/ E  ~8 Y. a, `
Preparation methodTVBNOW 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。* F5 C! b+ }& X" K" q8 b4 a! t

• 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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