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

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Strawberry soufflé with crumble topping and clottedcream  Q5 ?: q0 ~! X/ ]. z' M

2 p0 j) U& U" F% k  u5.39.217.76' s6 ?3 F* R" K/ v/ x* W

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公仔箱論壇( [' l. f  [, L5 ^" f; t$ k; E, Z

% _0 O1 I7 l2 p( M  [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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.760 g- _( \* S& K' e
Ingredients# F8 C% _  ]7 e- Q6 n, \$ L+ F
For the soufflé5.39.217.76, T+ W8 }8 `5 @& x% o# @
·公仔箱論壇, |+ F, g4 o- m+ k* N) B' p  U, P" X4 [
600g/1lb5oz strawberries, hulledTVBNOW 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。& W# B9 ~! J1 x2 J
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! c$ o  h: Y8 x- x5 V9 \' O" k公仔箱論壇4tbspdemerara sugar8 B1 [8 X  N% I
·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。7 ~6 H: U% Y% N( _: v1 v
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。6 `  e3 V* w  n4 M6 z
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2tbsp kirsch, E. F" R# v; P
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6 ?+ X% \$ H! E+ rtvb now,tvbnow,bttvb2tbsp cornflourTVBNOW 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。$ V6 d% N7 l& H) i! K5 {
·5.39.217.766 `  C6 n* M4 b) L2 h
10free-range egg whites
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85g/3ozcaster sugar
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# i6 T' z* j5 a# ]( Q公仔箱論壇225g/8ozclotted cream公仔箱論壇8 a$ o: c$ T: r. r' N2 z/ i% O
For the crumble topping5.39.217.76  l/ H. k2 v0 }. ^' j0 A; l" c6 A
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1tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar9 L7 y' }4 Z* L
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; c% D3 n4 k9 m, p1tbsp rolled oats
5 [+ z0 q2 [: N: m9 NTVBNOW 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。·
5 z0 }" t5 }3 B3 n6 l5.39.217.761tbsp desiccated coconutTVBNOW 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  k: H( s- t/ U
Preparation method+ Q! ^0 \2 A" ?" ~

• 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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