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

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Strawberry soufflé with crumble topping and clottedcream公仔箱論壇3 J* S* E  c) i- S2 b- H5 q

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! B9 r. y9 X& `, W7 _Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
5 C, [6 A! W+ d- w% U- Fwww3.tvboxnow.comIngredientswww3.tvboxnow.com% r7 f' o+ L( }2 g
For the souffléTVBNOW 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。& y0 k" O& A5 `* j, h9 X& c
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1 a" X" Q5 ~  N7 _公仔箱論壇600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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6 |, K, w- t( ztvb now,tvbnow,bttvb1 lemon, juice only公仔箱論壇! J! {- j8 v  W  j! Y0 m  r
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2tbsp kirsch公仔箱論壇" @* o/ U1 Q" j
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2tbsp cornflour
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5 J% Q7 o+ |  V4 O: Ytvb now,tvbnow,bttvb10free-range egg whites, Q# Z' e$ F  E% g5 x4 ?5 @7 x
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5 j( z& T7 m/ |& I" C1 x0 R( ctvb now,tvbnow,bttvb85g/3ozcaster sugar+ E& `9 j8 ]5 }
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2 z4 ?3 P* s. ]# Kwww3.tvboxnow.com225g/8ozclotted cream
9 f8 b6 R* E0 X. d7 ]8 \/ ftvb now,tvbnow,bttvbFor the crumble toppingtvb now,tvbnow,bttvb: m2 E( r! W* b6 f
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1tbsp nibbed almonds
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" C/ j9 A. |; a8 z9 x( e/ ctvb now,tvbnow,bttvb1tbsp demerara sugar
' m6 S, N( z2 H; ?公仔箱論壇·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。. B9 p: a: S$ T; q( A6 N
1tbsp rolled oats
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1tbsp desiccated coconutTVBNOW 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。& ?. b% N: M5 U0 L) O
Preparation methodtvb now,tvbnow,bttvb8 d+ W$ {4 k* x

• 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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% O8 p, B4 n  V4 B3 C$ R公仔箱論壇
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