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

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Strawberry soufflé with crumble topping and clottedcream" C5 O- a% O- V2 C- L6 E- t" w

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8 m  _; t! n4 p3 H. ^% 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。
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
( i* F' K: a! W2 F0 t% g8 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。Ingredients! ?2 }; q( a2 D' E! G  l8 Q5 n
For the soufflé. l! E0 ?& w! h" E! W  Z% S3 {
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600g/1lb5oz strawberries, hulled公仔箱論壇8 j. T6 z. k: \4 T. a4 [+ x
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0 _% {! R$ s+ 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。4tbspdemerara sugar
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1 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。# A; _. [# p) F' i! t: x9 W
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2tbsp cornflour
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10free-range egg whites
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6 M# S3 S3 g! X; l公仔箱論壇85g/3ozcaster sugar0 l% e! Y  b4 m$ p" V
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7 ~; z5 f" y' W# j/ c" A9 a公仔箱論壇For the crumble topping
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1tbsp chopped pistachios公仔箱論壇; O, a# g/ W$ D$ F
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1tbsp nibbed almonds
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1tbsp demerara sugar
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: N0 w: p$ Z" X( ?# J! z- N% r2 UTVBNOW 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 rolled oats
# X: v7 E8 t, F* u公仔箱論壇·
' _  }. P0 m( ]. K0 P1tbsp desiccated coconut
* O/ z( E$ S' V) X; Z' O' Q: ?公仔箱論壇Preparation method2 |* x( m4 U& t( g, z

• 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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