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

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Strawberry soufflé with crumble topping and clottedcreamtvboxnow.com1 ~" I$ q! g! {
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公仔箱論壇6 X& b% c3 {  J( W
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 R  c1 C6 g9 G  w  n
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvboxnow.com5 i1 _6 e. n7 h" K5 w8 `$ z& }
Ingredients
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' S+ k! ^% n9 otvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
4 C/ e/ |/ i( F) t5 i% H! xtvboxnow.com·公仔箱論壇) e- A* U3 p" e' O  g
4tbspdemerara sugar
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# s# V, u, [. m" X4 q! z0 a) u公仔箱論壇1 lemon, juice only
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& y& Z( \# Q9 V/ z6 `+ ~7 ^. |公仔箱論壇2tbsp kirsch
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2tbsp cornflour
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10free-range egg whitestvboxnow.com$ s  I7 V/ f4 J$ I- O7 B2 z' h
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0 h( {' }/ j( z! t. Atvboxnow.com85g/3ozcaster sugar
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2 F2 O+ }5 R  B7 lTVBNOW 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。225g/8ozclotted creamtvboxnow.com" M1 H8 p- l: Y& ~
For the crumble topping: a" p. P! o  H+ I% ~! y4 B% {
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# ~5 i/ j5 Y, X# B8 v! }2 P: p公仔箱論壇1tbsp chopped pistachiostvb now,tvbnow,bttvb& O1 P% u5 P* X! O* ]" h
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1tbsp nibbed almonds
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# }7 e4 n! q- G) A  p2 ~3 @% Otvboxnow.com1tbsp demerara sugar
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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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