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

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Strawberry soufflé with crumble topping and clottedcream5.39.217.76! Y0 e3 s; ?( N! i& x

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0 R1 U- q. a; g  \% x  [5 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。
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Makethe 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。4 h2 Y: t8 C" l" b; Y; b
Ingredients5.39.217.763 o6 q' L3 o" C
For the soufflé5.39.217.767 c% O6 w7 p+ F* ]
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600g/1lb5oz strawberries, hulled3 v) K! M% y6 ]- N7 V* p6 D% a+ ]1 U
·5.39.217.760 n6 m* K3 H3 J. c  r
4tbspdemerara sugar5.39.217.769 r$ S" s  s# y2 Y7 T4 g( u: m7 C
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! ?( R% t! _* P9 ~$ M5.39.217.761 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。% Q4 U- J, c# e( J8 n
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! G) F& N, e$ O$ T2 p1 i; H5.39.217.76·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。& L# l  p/ N. D5 M
2tbsp cornflourtvb now,tvbnow,bttvb8 c9 \, Z/ u  P9 I5 W% R! ?3 i
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10free-range egg whites
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; f9 G. T) I3 e3 q5 E- j/ W85g/3ozcaster sugar
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: w+ s' D% T7 W: F( C* n1 _& [# V, b225g/8ozclotted cream- [, B9 E4 L9 D7 V0 q
For the crumble topping
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1tbsp chopped pistachios
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1tbsp nibbed almonds
8 ~# B" T/ ~2 Z) 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。·
* o' z* D6 k( Z- {+ Wtvb now,tvbnow,bttvb1tbsp demerara sugar
1 X# @# A/ x: z3 b) _/ C: D+ [! YTVBNOW 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# n0 O' ]$ ]# s9 F& |  H; Dtvb now,tvbnow,bttvb1tbsp 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。" l( n% A4 ], h- i, d2 }$ ]
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! i7 F) {& S  P& J1tbsp desiccated coconut
/ Z- M! l- a! CTVBNOW 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% Z) D" y" y  Y5 U) Q' t# \

• 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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