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

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Strawberry soufflé with crumble topping and clottedcream
/ k( \/ L1 q% X/ r+ w) I公仔箱論壇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。4 {1 u8 E" ~9 |. c+ Z3 s0 O) q6 A

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. J5 c" d( D9 m0 xMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.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。2 X/ m# e$ H/ F
Ingredients5.39.217.76# Q  s9 C/ @% [$ p
For the soufflé
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600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb- ~2 g! n! Q/ S( j. u6 w8 A* R
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4tbspdemerara sugar
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1 lemon, juice onlyTVBNOW 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。8 B- P9 F0 [6 R! W
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5 N% C: E) J6 v/ {9 {1 P# G2tbsp kirsch
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2tbsp cornflour5.39.217.76( R4 y7 {0 `" g8 U: B! t. f( A
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0 d& ~& F: }# u* u" ]10free-range egg whites; m( J$ d: S3 o/ M; ?
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; L! ], I7 o$ \7 B2 g* m" j5.39.217.7685g/3ozcaster sugar5.39.217.761 v& q9 n. v5 W6 Q4 b
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. X1 m0 H0 V1 F7 j  y+ y5 Y' d! Q* rtvb now,tvbnow,bttvb225g/8ozclotted cream
) m8 U+ \# [, t6 uTVBNOW 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 topping公仔箱論壇- y% C9 B) @# \6 D
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1tbsp chopped pistachios
3 v0 N7 M0 J: R$ Q5.39.217.76·5.39.217.768 T- [: p1 @  m. ^- n
1tbsp nibbed almondsTVBNOW 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 d) e4 r) a7 s/ e5 }% D0 e
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& K3 Q; b0 L; s5.39.217.761tbsp demerara sugar5.39.217.768 ~+ `  s, ~- X- P" l
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1tbsp rolled oatsTVBNOW 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。& i* a8 q8 D+ j* r$ n) ]
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1tbsp desiccated coconut
7 \# j+ M) |! P5 Q& hPreparation method5.39.217.766 A5 {* M0 Q, `( J4 W$ b, \; G6 O

• 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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