[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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* E1 `( @- }* U: X; P, M0 XMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb9 y9 v5 H( C% U( X1 a+ \4 [
Ingredients
0 m! U5 P1 w$ E& SFor the soufflé
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600g/1lb5oz strawberries, hulled
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1 W% v3 t+ Q0 PTVBNOW 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公仔箱論壇/ g! ^4 f1 F& N: r3 v3 H) z
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; e/ r. R8 u8 |( E. p1 lemon, juice onlyTVBNOW 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。4 [% E& `( x) Q6 W+ A
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2tbsp kirsch
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2tbsp cornflourtvb now,tvbnow,bttvb, ?4 K$ W8 |$ T& L) C; b* e
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) H. Q9 u$ C# ?8 U2 A10free-range egg whiteswww3.tvboxnow.com% v) q" g1 d, \/ Q; g  E6 O& _
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2 F& w7 q6 X5 Z" z8 k. wtvb now,tvbnow,bttvb85g/3ozcaster sugar5 t% k/ W# y6 h' y& z
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" M* ~% k$ J3 L: ~* {www3.tvboxnow.com225g/8ozclotted cream
; v* Z" Q  p1 ]% u, wTVBNOW 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 toppingTVBNOW 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' M6 C( h. ~
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1tbsp chopped pistachios
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2 _/ J9 d  ~, _5 U2 X公仔箱論壇1tbsp nibbed almondsTVBNOW 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。# `" s* ?+ T. E2 P4 A! D/ {# y4 J
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, {7 v6 c8 [4 E! O" N& W' Ytvb now,tvbnow,bttvb1tbsp demerara sugar
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1tbsp rolled oats
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& }9 \& Q9 T. S' n8 s0 `公仔箱論壇1tbsp desiccated coconut公仔箱論壇2 V( ]" j' j8 z6 }
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。, e) @" b5 C. S: W

• 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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