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

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Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb- E0 [: @6 B, p7 F
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: n7 ^8 _; h" w9 v3 |1 |5.39.217.76TVBNOW 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。" @: d3 `. C5 L% k! f6 m; T5 @
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb5 ~' g8 O# ~+ T  X9 x* r) P
Ingredientstvb now,tvbnow,bttvb$ M/ A2 F6 D& J- l1 L% ?! J
For the soufflé
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7 X5 `1 t, l: f9 ~( n) 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。600g/1lb5oz strawberries, hulled
5 C5 t  A& r2 t" I  J公仔箱論壇·
/ A7 `% ]# M* {! d# ^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。4tbspdemerara sugar
- ^; [# u4 ~/ D* e# z: @- n4 @公仔箱論壇·
8 e( ]  s4 J% B7 P公仔箱論壇1 lemon, juice only公仔箱論壇* ~7 F3 K! ]3 D+ F& @
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0 b' ]6 m% `0 ?9 D9 GTVBNOW 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。2tbsp kirsch
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# U3 q/ s, ~1 }tvb now,tvbnow,bttvb2tbsp cornflour
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10free-range egg whites
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4 u' v5 A2 f4 i% i5 X85g/3ozcaster sugar
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225g/8ozclotted cream公仔箱論壇9 Y  g! B7 \# [
For the crumble topping
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& A4 g! c" l$ Y1 F1tbsp chopped pistachios
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1tbsp nibbed almonds9 c) Y5 M0 p% j: N/ d* x
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1tbsp demerara sugar5.39.217.76% W0 |3 ^9 t1 t: p
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* h1 v4 S7 r3 [+ W. ]5 n1tbsp rolled oats
8 o, I, K1 w8 i/ D$ 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。·
: J+ [+ m9 d% N- e8 d6 _tvb now,tvbnow,bttvb1tbsp desiccated coconut9 ]( A' w: S3 \7 u
Preparation method公仔箱論壇# p+ k5 V' H) P' \' ]3 d) u6 G

• 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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