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

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Strawberry soufflé with crumble topping and clottedcream
2 ?9 {( ]; \. |* B; Ltvb now,tvbnow,bttvb5.39.217.76  M; G' H8 k* W7 _4 |

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* P+ \/ D: u" n2 _Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
' ?8 j) _% ]- HIngredients
/ p% N, K# H) _: m2 y, kFor the soufflé
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* J3 Y. c& l- i* \6 f5 T9 z0 d600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar9 c  N$ u3 v- L4 i$ i
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7 m8 ]5 |5 V( _; @  h1 lemon, juice only公仔箱論壇" b( I: z2 n+ d- L, A
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2tbsp kirsch
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2tbsp cornflourTVBNOW 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 g$ d1 R4 i  Y2 a" Q/ G
·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。) _! V; s: |2 k
10free-range egg whites
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. I2 q5 G& x: y  s% g: [公仔箱論壇85g/3ozcaster sugartvb now,tvbnow,bttvb9 t2 v) ]0 _% N  e
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' t0 P% a9 x4 E' j5.39.217.76225g/8ozclotted creamTVBNOW 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。/ x: m! t, }1 J" }$ ?+ R+ n/ W. h
For the crumble topping5.39.217.76% ~4 ?# {; J* ?" J$ L4 C6 Q) f; I  ]
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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。; \0 A& i+ s; n1 I9 d. {" O( f
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' l5 R/ J) f8 h4 D5 j  Atvb now,tvbnow,bttvb1tbsp nibbed almonds) Q3 M" J- c5 ?
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! E7 G) C. E$ V5 D$ R  ?4 btvb now,tvbnow,bttvb1tbsp demerara sugar
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; f0 Q) k- W0 A- _; m9 T: dtvb now,tvbnow,bttvb1tbsp rolled oats
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" g- W" ^, X1 [+ B! U) e3 l3 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。1tbsp desiccated coconut
0 M8 O. N8 t2 d, B1 B( j( aPreparation method公仔箱論壇% Q! E- v" a6 e; ^

• 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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