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

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Strawberry soufflé with crumble topping and clottedcream: Y7 W  ~1 S  f$ @
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5.39.217.76: v7 U8 M7 d  f& K6 ]7 _

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8 b8 ]- u$ X/ Q3 Z1 k! V* I公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb$ B+ V5 V6 \) J. Z/ g, @5 C
Ingredients4 P2 c$ w3 @% Y' e; ^  \
For the soufflé
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: X) B# J1 v2 i/ k5.39.217.76600g/1lb5oz strawberries, hulled) ~1 a3 o" I  w3 [' K; e' v2 s9 |% D
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4tbspdemerara sugar
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1 lemon, juice only
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) @& o9 |& R" j: i5 c7 V* L2tbsp kirsch
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" \! k$ V% G2 X2 z9 H9 g' x+ {tvb now,tvbnow,bttvb2tbsp cornflourtvb now,tvbnow,bttvb* R) K. k6 o: l& \' b8 l7 ?
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10free-range egg whites
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85g/3ozcaster sugar5.39.217.766 K0 c3 F: k8 |) {# w. ?
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225g/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。" h1 v3 @- F" ?7 F( z: I: E  ?5 [
For the crumble toppingtvb now,tvbnow,bttvb5 Q$ [' Y6 |7 q7 g9 {2 S; T/ t+ o+ k
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3 J5 s: b& u  ATVBNOW 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
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1tbsp nibbed almonds
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1tbsp demerara sugar
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1tbsp rolled oats
9 l/ y/ P4 h7 p3 X: N2 V9 \5 f% p5.39.217.76·
: {& ^% n# e$ N4 Q9 T1 xTVBNOW 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
4 e* f3 [! H) A5.39.217.76Preparation method公仔箱論壇/ I& N. r- m1 m( U4 k3 \5 I* A) x

• 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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