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

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Strawberry soufflé with crumble topping and clottedcream公仔箱論壇' H( g6 s5 C' R1 {; }

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6 n4 u' J! }; O! x- H% a2 K6 b7 ?Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb: l$ K0 l; z' _9 _0 Y3 H
Ingredients
! z/ A7 p. R7 }For the soufflé! p' L, e. ^7 |/ S/ U
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600g/1lb5oz strawberries, hulled" b0 F1 v+ j/ M0 s6 x/ T2 b
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4tbspdemerara sugar5.39.217.76# g$ {* f' Z( b! \( }% S
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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。( u, D3 @4 t6 J1 K: E0 c' p
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2tbsp kirschtvb now,tvbnow,bttvb! j; O0 N1 `8 x$ [& h" }  |
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2tbsp cornflour
9 Z1 @3 M6 a" c0 s" T* c5.39.217.76·
% u/ J3 i3 ]7 w, C' ?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。10free-range egg whites
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6 L9 n" w- P, m' n1 L85g/3ozcaster sugar
4 o* D, I% z6 k+ R/ 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。·
; \2 r$ \8 Z% ^" U  w' h  @$ lTVBNOW 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。225g/8ozclotted cream
& E* l1 ~0 @. @公仔箱論壇For the crumble topping
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1tbsp chopped pistachios  c" f; o; d. b5 r1 L# U! j& C
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9 x/ c9 B& l' @  t( a5.39.217.761tbsp nibbed almonds
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% _* `; q" U2 r, ]& f  Htvb now,tvbnow,bttvb1tbsp demerara sugar5.39.217.768 E- w$ k9 k0 k7 j; E/ U0 U
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1tbsp rolled oatstvb now,tvbnow,bttvb1 D+ e4 T7 ^! G$ E
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1tbsp desiccated coconut  X  x, v: E" `! E1 K8 a
Preparation 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。4 z" W: J2 N6 f, T6 S' 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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