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

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Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb! I0 F) n1 x$ t7 I; p
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- m* D$ t3 |7 o1 m5.39.217.76TVBNOW 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。- ~3 ?% }8 T. @# v3 h5 k
Makethe 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。' r3 r& E/ y: o+ d5 a! N5 J
IngredientsTVBNOW 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。. H' p, J' T$ S- }8 f, e
For the soufflé
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600g/1lb5oz strawberries, hulled
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' }+ d% B! T, |/ Y) ]& C2 Y5.39.217.764tbspdemerara 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。# C, ?& U, r" \" V$ G' Y8 W- [
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2tbsp kirsch
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% w- L" P2 N0 I& T/ l2tbsp cornflour
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10free-range egg whites5.39.217.76! E% E2 s7 P7 K* p. o! f
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3 [6 q( r( d3 L) E/ V* |  j5.39.217.7685g/3ozcaster sugar
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% I0 H( R+ K8 S6 Q7 Q; R% g( w5.39.217.76225g/8ozclotted creamtvb now,tvbnow,bttvb6 T4 J6 }7 C7 Q% I# H" c
For the crumble topping公仔箱論壇# a* @' E: @4 f' N1 q: O1 ~
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1tbsp chopped pistachios3 o5 U/ \6 p% V( g
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7 Y) R, F) V4 T# P1tbsp nibbed almonds
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, P) q6 a9 i( y: e; n" ITVBNOW 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 demerara sugar6 r4 M  p: c% I! Y& H
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' T/ v$ v8 }  K2 h7 [! ^1tbsp rolled oats
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1tbsp desiccated coconut$ C" Q. x2 G0 H6 E  q/ b3 w
Preparation 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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