[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.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。9 u$ G  A9 \# K
Ingredients! r4 n0 n% S; U" S6 |
For the soufflé5.39.217.76" P) J0 j1 V4 h: h5 k/ z1 L; B- ]
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) b  Y4 U$ E: Y  Z" q; M5 ?8 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。600g/1lb5oz strawberries, hulled8 v7 U7 ]! R6 N. W3 y
·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。/ M- P$ p' f* B5 d& W
4tbspdemerara sugar
: M& f( Y: U6 t6 v公仔箱論壇·
! @. ~; s' a) ^1 v$ l公仔箱論壇1 lemon, juice only+ w: D3 [# r# Z) `' ?1 ]
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% W! z; Q$ k3 {# h! C5.39.217.762tbsp kirsch& S: u# b! i( J
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5 I# }: ]7 S- a' |2tbsp cornflour
0 x0 z# O$ v6 V% t' T& WTVBNOW 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。·公仔箱論壇8 ~" T, v, t- C3 S- T' u. w
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。6 W7 c9 R; H$ E: ?
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6 u. j% F4 F, v公仔箱論壇85g/3ozcaster sugar
5 b; Z/ ?- a0 ~, u) f* g5.39.217.76·5.39.217.76$ I  K3 v; d5 ?( S8 L
225g/8ozclotted cream
% ^1 _6 L1 c5 O) w4 D$ ?1 {公仔箱論壇For the crumble topping
$ {% b/ M) C6 w# w5 C/ J& Q: @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。·5.39.217.764 M' \' r$ G( q- ~" u5 @& ~- c
1tbsp chopped pistachiosTVBNOW 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。: W1 z- P8 h, e$ t
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1tbsp nibbed almonds
- _% N2 ~3 C- M4 |6 |  ]! o公仔箱論壇·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。  G; R1 i& q( E% b) w6 P2 r$ }
1tbsp demerara sugar3 u$ S' p/ |$ E4 b- h# F* C" o
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9 }. [, s; e( j0 ~8 u1 n7 H5.39.217.761tbsp rolled oats5.39.217.761 ~2 Z$ f: ~) u0 g" a
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( a: B0 q0 U! t5 n公仔箱論壇1tbsp desiccated coconuttvb now,tvbnow,bttvb0 D1 T0 h+ a- F* m# n. x
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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