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

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Strawberry soufflé with crumble topping and clottedcream5.39.217.76+ P% T6 y4 F, V/ D2 M
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- U- B" X  X# X. q" b; N, A* Wtvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb7 u! T0 U3 R) G9 E( r
Ingredients5.39.217.760 d6 N1 p. l( G. Z# J
For the soufflé
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600g/1lb5oz strawberries, hulled公仔箱論壇4 Q( q5 @/ e# R6 H5 g4 J4 M: i8 G0 G
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4tbspdemerara sugar2 e- Y: P4 V! z; J# N/ ?. u9 ~! W
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1 lemon, juice only
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2tbsp kirschTVBNOW 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 r2 q2 _* u# L  w* N0 o
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2tbsp cornflour
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2 ^$ e$ ?. _+ G! d0 ztvb now,tvbnow,bttvb10free-range egg whites
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85g/3ozcaster sugar
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) w2 j/ ~  b' }& ~+ T9 H2 S) Ttvb now,tvbnow,bttvb225g/8ozclotted cream
9 d& f7 y% Q0 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。For the crumble topping
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1tbsp nibbed almonds
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1tbsp demerara sugar
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8 ^# j) h6 h( T" J公仔箱論壇1tbsp rolled oats
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1tbsp desiccated coconut公仔箱論壇# \* S$ {5 b, X# k& b
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。+ @. }1 }) f; n) V2 ], P( D

• 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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