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

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Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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。" q6 s+ c* o7 \1 Z
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。6 u4 {" ^" K7 n' v  U
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# ?  z- |/ F1 A6 z公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
$ f, e6 I3 R( U  A" e! Y- y+ L公仔箱論壇Ingredients
1 P* C3 p; f% l% Q  STVBNOW 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 soufflé
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7 [! B, \2 j; C! Z7 k6 u0 ]. U5.39.217.76600g/1lb5oz strawberries, hulled
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, {# ?6 s3 C# [% 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。4tbspdemerara sugar* T6 S7 x2 L. V7 |# w; y: i5 t
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* a4 p8 N) y6 _7 J* @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 lemon, juice only, x; ]. n/ J" {5 a& S* H4 l
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. @& M8 Z( a# O  Ktvb now,tvbnow,bttvb2tbsp kirsch
* v3 H; r: y3 ^' o. _: 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。·
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10free-range egg whites
2 w: D5 n" |% g- o- o9 CTVBNOW 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 _5 Z: x' o. z* o# Z& O/ s85g/3ozcaster sugar
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" Z2 |3 o  C% m( p) v6 Q) l1 R225g/8ozclotted cream( Z1 i5 @3 C/ m5 Y( W
For the crumble topping
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, k. x3 A6 Z( O: D/ [1tbsp chopped pistachios
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1tbsp nibbed almonds! q% O. a) m, x, o/ Z& S
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$ z0 L; }$ G# Z1 @, m+ b公仔箱論壇1tbsp demerara sugar- R1 z( D; C, M+ q% L
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. h3 U' l2 o6 Q' _* X3 |/ |8 }5.39.217.761tbsp rolled oats
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2 @8 _9 i7 u8 X' ~. P, L1tbsp desiccated coconut公仔箱論壇0 ?0 m  f6 h9 w
Preparation methodtvb now,tvbnow,bttvb& g6 }* \. M. Y0 u. V4 x- M

• 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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