[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.! Y6 D/ k. H' o4 B9 p
IngredientsTVBNOW 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# c0 n$ i6 Q) ~3 b
For the soufflé
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600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb. C5 S1 C! a8 I" Q
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4tbspdemerara 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。7 A( h) i0 L2 v
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+ @4 J5 }0 {; i' R4 @) X! W5.39.217.761 lemon, juice only
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2tbsp kirsch
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5 i" A# g% v. y  a9 P4 p' _2tbsp cornflour公仔箱論壇. l- w7 o/ Z  W& k2 j5 L4 T& 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。& ~% z; R( C- o7 o1 |0 y( E1 P
10free-range egg whitestvb now,tvbnow,bttvb% w- l& ]5 }8 O9 o7 S2 d) p
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. c0 }5 y0 d$ Y( f7 w7 v1 E6 E85g/3ozcaster sugar
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  a2 g/ O! m+ M% X, j7 l1 E2 s225g/8ozclotted cream
) E. o, s3 h8 @: K9 H6 @6 g7 Ytvb now,tvbnow,bttvbFor the crumble topping5.39.217.76$ s2 g& W0 }/ i8 ~
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$ {) x0 s8 P8 \) u& r* b5 Htvb now,tvbnow,bttvb1tbsp chopped pistachios5 M3 {, F$ m) P, m, }4 h
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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。2 V' \  ^( i  E( G
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1tbsp demerara sugar5 G  V% b& O( `6 o
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! M6 E9 l$ ]# R2 l) q$ n( S& S5 j公仔箱論壇1tbsp rolled oats5.39.217.76, C3 z/ @5 J2 o" P# S
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* B* X7 b. b+ H0 V$ E/ j) n) 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 desiccated coconut
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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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