4 g+ Y/ G5 }& L& R- H; {4 CMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé. 9 J6 m* T0 N5 v5 H$ nIngredients( G6 I" Y. A; G
For the soufflé / S J; b5 Q" b! ]·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。( c+ s) X& r7 N% Z& h
600g/1lb5oz strawberries, hulled e% b3 _$ N3 _9 A5 g9 j5 u· + }5 j; K" s% s. 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。4tbspdemerara sugar " P8 L9 Y. B1 V0 u·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。7 \& y8 `0 q. I' Z! ?
1 lemon, juice only # v1 [, x( }; T5 t· ! n& [0 L" x: L) q2tbsp kirsch 8 v @ j3 I7 W, }· : r/ S9 `7 ?, M. I8 S公仔箱論壇2tbsp cornflour q8 k+ a7 F' Y* [, ?; h·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。# V3 q! J6 y7 |- H3 N5 z
10free-range egg whites ) b9 A% G; J, S% p, j/ G! `, i0 J·' K& T: a3 j+ U2 K
85g/3ozcaster sugar * b+ N1 i7 g2 w, [·公仔箱論壇# R2 \1 ~5 Q* {; R" ^1 b
225g/8ozclotted cream - F8 T' n: I; `3 i1 @公仔箱論壇For the crumble topping . u. a& ]% e6 D; f3 m' [公仔箱論壇·tvb now,tvbnow,bttvb3 K4 i. E( p& v d& B, ^
1tbsp chopped pistachios 7 X* V# f% o. S' W8 @% `1 Gtvb now,tvbnow,bttvb· _& F# w: |/ H& Y9 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。1tbsp nibbed almonds 5 h: K1 c- u; E jtvboxnow.com· 6 l$ G* _1 ?" n* x1tbsp demerara sugar 9 @! {8 O8 B) P0 i& @/ ?- i. c) c/ a公仔箱論壇·公仔箱論壇0 j S J& @: \& d; |
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。% X3 Q" f& P. y$ u' L. l
·tvb now,tvbnow,bttvb1 A6 l$ e, m2 f4 I5 ]' i( |7 c
1tbsp desiccated coconut & E. W& E$ m/ A5 S0 v$ s( bPreparation methodtvb now,tvbnow,bttvb. X& |8 ?( Z1 o* K6 p
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.
