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

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Strawberry soufflé with crumble topping and clottedcream/ v0 q+ _0 g& Z4 R8 [

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; {" n# I6 ?7 U9 ?* f公仔箱論壇) K4 @( l9 g; z" R# ]+ q# ?

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" U* P7 }6 D0 H" `( S# \5 p: H5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.+ o2 d4 N7 Y; D- ^* X% L7 C1 T
Ingredients
  h9 V+ d( i3 ~8 U! G1 K% F' k7 wtvb now,tvbnow,bttvbFor the soufflé# G) D' [7 y7 k+ ~* r
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4 {& E4 t9 Y6 Z# Q4 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。600g/1lb5oz strawberries, hulled公仔箱論壇5 ?+ K) w. m! s3 J$ `5 ]
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; B3 F' W% `# ?# t3 A  D5.39.217.764tbspdemerara sugartvb now,tvbnow,bttvb3 s: _  k& z/ L0 N0 G8 y
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1 lemon, juice only
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4 {1 ]9 n5 W+ H3 M. u' {; m7 o公仔箱論壇2tbsp kirsch
; C1 V7 D8 K! \+ E. a& x0 QTVBNOW 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。·5.39.217.76# K2 r; g0 L& b
2tbsp cornflour
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10free-range egg whites2 e, A9 F, K& B9 S6 a6 E( S
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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。4 K- {' Q. L2 O4 ]1 V4 d
·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。' a; \  V  }$ g3 Q. a
225g/8ozclotted cream
) U' J& I+ `9 Z7 E. |! VFor the crumble topping! Q0 O+ b5 _; i6 K+ M2 p8 o9 d
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; o) R" @) V& u# 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 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。) _8 y! B  q( a6 R
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/ x  ]" a0 k: R7 d! Q. _* a1tbsp nibbed almonds  W! U: m+ \! c6 F+ k4 X7 }
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, b4 V% V7 m/ m4 j1tbsp demerara sugar
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9 A' j- r4 L* X+ Y/ n( G1tbsp rolled oats  p& j  p  c. v
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1tbsp desiccated coconut
3 H3 H1 v1 @4 r+ N( PTVBNOW 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 method5.39.217.760 f1 p3 v! [) q

• 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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