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

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Strawberry soufflé with crumble topping and clottedcream$ a6 t6 D1 L9 H* B
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1 q& Z8 l; A7 ]' S6 XMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
$ A: c" T. P. M3 o4 uIngredients
! t% p- H8 R9 f$ W6 g/ r5.39.217.76For the soufflé5.39.217.76& z1 U; Z/ m1 A* n
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8 h9 o# B& E9 W1 C4 g3 g600g/1lb5oz strawberries, hulled
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1 T- B) H$ o$ j8 G: Rtvb now,tvbnow,bttvb4tbspdemerara sugar公仔箱論壇) Y1 `7 Y0 j2 q3 Z% P
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1 lemon, juice only1 A( h9 u# z7 L3 f
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2tbsp kirsch公仔箱論壇! i5 g; R% f; c" Y: u* G
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2 H  r1 ?& v3 N; b- H公仔箱論壇2tbsp cornflour8 a  K# u, ^8 R+ s5 w) g2 G
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. f% \1 U# v9 X6 a# \公仔箱論壇10free-range egg whites
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85g/3ozcaster sugar
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* d% J( E6 L1 ?公仔箱論壇225g/8ozclotted cream
7 J4 `' J& o8 }) K; v( y, MTVBNOW 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。3 Q" |/ ]* t7 b/ W
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: b5 }; N% d! C  M% r1 P, Z/ S5.39.217.761tbsp chopped pistachios
9 i8 p+ I' p4 r  F8 ^7 T; g5.39.217.76·
/ k0 Y* _; S% f: g9 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。1tbsp nibbed almonds
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9 u* Z3 T4 K7 W) j1 W# o$ m& RTVBNOW 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 sugar
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0 a1 q6 ^  t/ p2 J5 X" u1tbsp rolled oats
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+ I, `# g3 W& a, V5 HTVBNOW 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 desiccated coconut
5 h2 }7 |2 ?2 \7 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。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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2 f! p5 P0 B: \% c1 u9 k" ^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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