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

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Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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 E& c, ^6 B3 l- Z4 P- T

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
6 D- O( e* G/ X5.39.217.76Ingredients5.39.217.760 T4 U  F0 V4 V4 a; D5 n0 d
For the soufflé
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; p1 b3 f  E. R' sTVBNOW 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% [& T) k! W+ U6 ]( E  y6 J
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4tbspdemerara sugar
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1 lemon, juice onlytvb now,tvbnow,bttvb3 O# x4 Y2 r, ?+ Y) w
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2tbsp kirsch
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2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar公仔箱論壇; R, c- Z7 w5 W, Y. W! m
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225g/8ozclotted cream  Z4 [7 G! T4 h; A* t5 Y% `
For the crumble topping
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1tbsp nibbed almondsTVBNOW 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。; k" [/ W" F4 A) @, N  k7 U! D
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1tbsp demerara sugar
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4 I7 M5 H+ c# c: b  U* y' 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 rolled oats
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1tbsp desiccated coconut公仔箱論壇5 w. j# \  G- Q0 ?
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。7 ^+ ]6 y0 ]2 K0 ^

• 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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