[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,bttvb7 e" Q! a/ C. ]/ m# \, s5 n
公仔箱論壇, k6 u* s! w6 b1 q- j1 a1 T" D

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.% e8 [9 ^2 V+ B8 g' f
Ingredients
' W. T, W, }" C8 Z6 G+ T1 q( D5.39.217.76For the soufflé
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4 s( i$ A, X$ qTVBNOW 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。600g/1lb5oz strawberries, hulled5.39.217.760 n# u+ T8 p; z
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4tbspdemerara sugar. @" R; |7 W1 L  T1 y
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1 lemon, juice only  N9 z$ p8 J* K+ W
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4 O% N9 f3 @4 ]" T6 d7 p( T公仔箱論壇2tbsp kirsch' G! {2 w, m6 P' ^" \
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: [. }2 a8 M. u5.39.217.762tbsp cornflour
$ _- q8 e! _# [% j4 oTVBNOW 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。·- E8 T: V( ~- f' d
10free-range egg whites
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- c, m, }5 l# j) ^7 U, S+ A# h5 i3 Itvb now,tvbnow,bttvb85g/3ozcaster 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。, U1 C" p4 j- O. Q
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225g/8ozclotted cream' i5 J1 H5 ]& s; {
For the crumble topping
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  ~. q) C" n7 ~/ a6 |3 z5.39.217.761tbsp chopped pistachiosTVBNOW 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。. b' |0 P" L7 {% S
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; |+ A9 l) {% H- }3 G1tbsp nibbed almonds
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1tbsp demerara sugar公仔箱論壇( G0 Z: C" Z2 I
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4 l; g: n; f9 u0 k- d3 N& I# H7 _$ j1 m$ itvb now,tvbnow,bttvb1tbsp rolled oats5.39.217.766 a  @9 }7 L' U/ K( p* w
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1tbsp desiccated coconut* y+ b% q: i4 i& Y2 M
Preparation methodTVBNOW 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。/ t! q8 K! [1 x

• 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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