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

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Strawberry soufflé with crumble topping and clottedcream, O: h' y+ H- H# F1 D: {6 x7 ~
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$ F9 M6 |; T; V( D  p* j% C' EMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.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。5 d  k- x+ J, F. J/ P
Ingredients( T3 J1 a6 i! a, D9 z
For the soufflé
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6 O9 p& Q1 V% B公仔箱論壇600g/1lb5oz strawberries, hulled
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: c/ G- a& v+ U8 Z" D/ C公仔箱論壇4tbspdemerara sugarTVBNOW 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。, P: \4 D4 Z. S+ w6 e8 n: u+ ^$ q
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1 lemon, juice only
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2 y- N3 X4 `3 R, K( d3 ]( Owww3.tvboxnow.com2tbsp kirschwww3.tvboxnow.com1 z+ R2 V8 d7 N9 z
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10free-range egg whitesTVBNOW 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。2 V7 G3 j# [+ q$ p
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6 k( v7 M2 t  v* J( Y) L  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。85g/3ozcaster sugar公仔箱論壇1 q7 D; p- d9 ?7 X2 ~# C8 J0 F- T
·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。1 m$ ^2 ^! v  w' H6 G* t
225g/8ozclotted cream
& [) W$ o7 P9 O! TTVBNOW 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 topping
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( c- Z3 T6 H6 O* o5 ztvb now,tvbnow,bttvb1tbsp chopped pistachios
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1tbsp nibbed almonds
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( Y+ @% @, t( d& y2 R公仔箱論壇1tbsp demerara sugarTVBNOW 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( N0 `* j+ N* n
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1tbsp rolled oats
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$ y  [1 {4 T* @* W& z$ a/ X& Pwww3.tvboxnow.comPreparation method公仔箱論壇- V7 a6 v' f  F( e" ?  A" 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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