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

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Strawberry soufflé with crumble topping and clottedcream+ c1 [8 D$ X+ l" d) p4 \8 _1 R
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  U& B$ `+ h) o) ]tvb now,tvbnow,bttvb
0 F* R9 U5 N  m) U, ~5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
6 B9 x2 V& w) I0 ]( z3 z5 v) ZIngredients
1 b  q+ V# H  w9 {4 {- f3 r9 `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。For the soufflé, R" e, D9 O0 |; O: H; d
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600g/1lb5oz strawberries, hulled1 \& u! Y6 K6 {% q
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: Y/ V. m: @( B+ A/ k* J3 p5.39.217.764tbspdemerara sugar5.39.217.76/ [  E  d2 L' p. _6 n
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7 d# W, i6 l( J1 p1 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。* U3 i( n' V0 W- s
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9 c2 c# ?* b& v* r) e) Qtvb now,tvbnow,bttvb2tbsp kirsch
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6 r* G% G+ W5 b0 X公仔箱論壇2tbsp cornflour3 X* c8 O8 i/ B
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10free-range egg whitesTVBNOW 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。" m/ G& }3 d" }
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2 v5 ?3 l7 |; {* PTVBNOW 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。85g/3ozcaster sugar
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' L# Y! Q- t! y6 j2 n: w. {tvb now,tvbnow,bttvb225g/8ozclotted cream公仔箱論壇0 d( D% T% E" `7 X) _
For the crumble topping公仔箱論壇! S* Q+ v8 W  o5 g  ]
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/ P* F" P  V, L! z& c1 ztvb now,tvbnow,bttvb1tbsp chopped pistachiostvb now,tvbnow,bttvb' ^! O# j3 t) b" X
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3 d. k: ?% [1 Z0 D" v公仔箱論壇1tbsp nibbed almonds公仔箱論壇- Z# W* U7 v' B3 Y% G6 O
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1tbsp demerara sugar- V+ F2 N7 }: @# B, u3 D: x. N
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1tbsp rolled oats
9 `1 x+ z2 O$ T. x* x3 Q& Etvb now,tvbnow,bttvb·tvb now,tvbnow,bttvb" f1 z; q0 t. p
1tbsp desiccated coconut
, a5 U8 \0 w* g3 s0 F: B" dTVBNOW 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
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• 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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