[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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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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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。4 H9 h4 Z/ @- V% e) G& Q; |$ u
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2 l  T5 A; b. L2 v9 b" b4tbspdemerara sugarTVBNOW 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。# j" ~2 K6 {8 h( }$ l) }) L* t
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; O5 o5 Z/ a! j. l- \) f& v7 N- d1 lemon, juice only5.39.217.76& |4 U6 u; K) k2 W; r& U- H, Z7 G" z
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7 a9 V/ Z+ w8 U( l* u$ z( f2tbsp kirsch5.39.217.767 ~+ L" T4 ^0 z5 v, `1 H/ L
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. d  W4 z8 s. g* ~; O2 s2 G5.39.217.762tbsp cornflour
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10free-range egg whitesTVBNOW 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( R1 A5 S. D, H5 ?
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85g/3ozcaster sugarTVBNOW 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( ]! E& A  i8 b/ n# J% X3 c3 ]
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225g/8ozclotted cream5.39.217.769 I  T) h" i" S0 s/ @
For the crumble topping5.39.217.769 C: o  P  g- X' I$ J" G* f4 K
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. ~8 n) v! a- v! q4 |- n( S- K) ~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。1tbsp chopped pistachios* ^# j7 Z8 ]  i" R4 ?
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6 `! ?) r# i/ ^" 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。1tbsp nibbed almonds
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1 T2 V1 N! ~; a+ a公仔箱論壇1tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut
. n- n9 p- k: c* D: Q& ?" mTVBNOW 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。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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