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

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Strawberry soufflé with crumble topping and clottedcream& f! C  Z7 j9 \3 \. B' f# C4 A

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# I% ]1 {! Q' L5 d$ q& X4 I5.39.217.76
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. T& C8 w5 ?! H& m7 X/ X& f+ q1 BTVBNOW 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
0 l/ {8 J9 u* O9 j! ^& LIngredients
$ M( [$ Q- `/ J8 [For the soufflé
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5 a  B/ I& c/ u600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar8 S) A8 T. d( q7 t4 x3 e
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! G9 e1 K& x* e& P8 P1 lemon, juice only
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2tbsp kirsch5.39.217.76% t# O) ]6 }" Y  {9 y% H" J% a; \
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2tbsp cornflour- ?/ s# A" ~& ~$ J
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85g/3ozcaster 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。% A. \6 A$ Y1 ?
·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 q! O2 ^  P/ ^) {$ V
225g/8ozclotted cream
9 S# @" Z2 F: A% \4 v5.39.217.76For the crumble topping
0 b  \, K) y! A+ \0 y% ^/ c' e8 etvb now,tvbnow,bttvb·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。9 E2 n% @9 J* W! e
1tbsp chopped pistachios
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1tbsp nibbed almonds
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4 |" B6 N9 R5 R; X5 P5 zTVBNOW 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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0 H  J- ~" W3 P! \+ ]tvb 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。( h" E7 r; O) d6 j! X7 u$ i
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0 Z9 ~1 h( q2 D* b- c1 A) [% A+ q4 F6 r& FTVBNOW 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 desiccated coconut
. ]% T3 e2 T2 y1 t3 t% |tvb now,tvbnow,bttvbPreparation methodTVBNOW 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。0 Y) Q3 ]8 U7 \/ Q

• 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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