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

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Strawberry soufflé with crumble topping and clottedcream
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/ V* A, C2 f' F+ ZTVBNOW 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇$ S1 j! Z, _  N8 `2 H3 P
Ingredients9 g& `: D' d8 g* O, @
For the soufflé
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0 J- P& x' }! ^& Y0 i; Q5 r" {tvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
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; }/ A2 L% J' b& B5 D! u# g3 W4tbspdemerara sugartvb now,tvbnow,bttvb" {9 c1 R$ H8 p& X2 N* L+ c
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- v& G/ m8 k9 N7 T/ p0 {公仔箱論壇1 lemon, juice only. v+ N! E0 k+ p" k% h. x. ?3 ]
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  ?8 w1 s& g% t& g; @+ S公仔箱論壇2tbsp kirsch
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2tbsp cornflourwww3.tvboxnow.com1 P3 [' t. x3 `% t+ I
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10free-range egg whites公仔箱論壇% u8 t5 m4 h5 E: h: S5 ~  X
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85g/3ozcaster sugar
9 k: q2 a  A8 F7 k2 f0 F! A- G" xwww3.tvboxnow.com·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。. A* H- i  _3 B4 k4 d5 I
225g/8ozclotted creamwww3.tvboxnow.com7 Q* o  d8 ]9 G  _: M: n( o
For the crumble topping
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& v) B9 s9 ?0 f6 J% S; B+ D! L( J公仔箱論壇1tbsp chopped pistachios" d1 U8 l: t) i+ e5 d9 P/ T
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. ~, o" f+ l) b7 N7 z& T. E$ KTVBNOW 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
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& F/ b  d+ F+ s2 h& H1tbsp demerara sugar
( }/ w+ R9 z; l0 w( z, rTVBNOW 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。·公仔箱論壇: Y0 x( [3 ]2 V
1tbsp rolled oats公仔箱論壇0 k0 Z+ j6 m3 Q8 S9 g
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5 R* P0 d& B$ j公仔箱論壇1tbsp desiccated coconut
# ~# Z3 {$ d/ w: ]/ JPreparation 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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