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

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Strawberry soufflé with crumble topping and clottedcream
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: p0 a) A+ V- Mtvb now,tvbnow,bttvb
7 l0 I/ @, ]: l0 w, 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.
! T$ O$ k* l' V3 T# K" x, YIngredients
7 W. Z: k6 U8 v, |& O: w1 I公仔箱論壇For the soufflétvb now,tvbnow,bttvb5 ?% I& t' m- Q9 ?
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* q( c! ]* t% Q3 i5 @3 jTVBNOW 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公仔箱論壇3 O9 M/ I0 O+ n2 k1 V
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* N: |: W% K1 a% N3 i$ w( p, Dtvb now,tvbnow,bttvb4tbspdemerara sugar5 Z5 q9 `8 P, Z) X* o3 W
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' t8 ^# b  J2 K1 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。; A* C) F- Y3 n7 Z  \7 H, D. G
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2tbsp kirsch
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2tbsp cornflour
* [; H' L/ e9 n$ T% z5.39.217.76·公仔箱論壇# ], B' p& z" V$ b/ i9 E4 E
10free-range egg whites公仔箱論壇* p  F$ f, C* \0 c" ?# `2 U
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85g/3ozcaster sugar
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. }/ A1 R* a& ~# s& x5.39.217.76225g/8ozclotted creamTVBNOW 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 |) [/ J% ]& ?) c
For the crumble topping
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1tbsp chopped pistachios公仔箱論壇, U) g# |' {" J4 ]2 H4 E
·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。3 F2 }  y! ^3 \8 d4 ]
1tbsp nibbed almonds5.39.217.769 S8 t) N- w6 {! j8 G' u* u
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1tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut
% @5 b  j. W3 o7 }) `  @7 j% j公仔箱論壇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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