[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,bttvb2 {) T2 X6 n, m5 ~9 {: b
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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。" o3 g. h1 F% p8 W

6 S8 G1 ?5 Z; A% G5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.' z+ ?" T6 u* A: i: F/ y# R& K
Ingredientstvb now,tvbnow,bttvb, c# P) r" F. M5 w
For the soufflé
! J- \3 a' |5 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。·
& q, N# ^" ?* h1 \  n9 A公仔箱論壇600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb% u/ r& c" a2 O$ G  f( R% y% G
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; x' G" |5 b( g# z& \  R4tbspdemerara sugar5.39.217.76# D2 x1 R7 D2 t! M% `- E/ c0 G1 E
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1 lemon, juice only
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* A/ b+ C9 \1 \1 s/ D5.39.217.762tbsp kirsch- `- C# H% B# r
·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。, g5 F, X  {+ o2 X0 a% `2 E3 _. Z
2tbsp cornflour
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$ }4 q% k% e/ E* H7 g1 D! r( @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。10free-range egg whites5.39.217.76, H* ]% G, R& J: a
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85g/3ozcaster sugar公仔箱論壇! D2 c" r" m! _. h1 I( r
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- O+ `/ K8 j, C5 U; u9 {7 j2 ?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。225g/8ozclotted creamTVBNOW 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 f9 C9 P+ D+ m5 h0 J: }
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。( j& J7 L& k" j; P$ X
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/ y0 z8 b8 q1 J; `+ ?tvb now,tvbnow,bttvb1tbsp chopped pistachios
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  h  l2 N) q1 K7 B9 C5.39.217.761tbsp nibbed almonds
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: _6 g2 M6 d$ s5 r# j7 ~* VTVBNOW 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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4 E! h+ N/ d# z2 v( A* ]; V1tbsp rolled oats
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' v. t" [8 ~/ Z$ S. X/ `tvb now,tvbnow,bttvb1tbsp desiccated coconuttvb now,tvbnow,bttvb4 S+ t! H% e8 r  W; S4 Q; c
Preparation method9 }: C' \9 x, w( ]  B7 q/ u

• 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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