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

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Strawberry soufflé with crumble topping and clottedcream5.39.217.765 g! n) L& d9 d

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! w- ?7 t3 p8 x) f; |Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
2 I( U' U0 n0 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。Ingredients" A$ l( x0 u6 ]! h
For the soufflétvb now,tvbnow,bttvb3 m0 V# A: ^! p" a
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! k* I3 T9 w* [  \7 I  E0 C5 tTVBNOW 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, hulled5.39.217.766 j3 k! e) [. A$ l- D( |& F: u. l
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4tbspdemerara 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。" r0 x7 ]8 O5 o) g: A
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  e1 N) O8 B  |& V6 g3 e" Jtvb now,tvbnow,bttvb1 lemon, juice only
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2tbsp kirsch
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2tbsp cornflour
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4 r0 P- e7 \2 A* X2 j5 C10free-range egg whites
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4 t$ e5 o8 N& _* I0 C( Jtvb now,tvbnow,bttvb85g/3ozcaster sugar公仔箱論壇( H/ {9 O0 b" B; x3 A; m, s
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225g/8ozclotted cream
/ }3 X6 B) \: q. `) vFor the crumble topping
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1tbsp chopped pistachios
5 S4 h$ I$ e1 F! [! e0 X8 w8 r公仔箱論壇·
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# m6 ^$ x' z( M# y6 f! J& p& T  g  stvb now,tvbnow,bttvb1tbsp demerara sugar
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1tbsp rolled oats
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2 o4 d; A$ A* q6 [- x5.39.217.761tbsp desiccated coconut) ?3 a" z1 Y- f; r: I% X5 @0 q
Preparation methodtvb now,tvbnow,bttvb  z$ a  U7 }5 Q+ H4 t, F

• 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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