[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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2 j- a2 m! M- _. H6 uTVBNOW 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
" d( r4 h( B6 G4 m0 @4 z, ~公仔箱論壇Ingredients
' T$ Y: {% Z# n4 y5 X+ MFor the soufflé+ [( ~: i& m! B9 Z- @' C9 F
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0 B2 S1 x+ B. C+ ?& B+ ?( l/ F600g/1lb5oz strawberries, hulled
# f9 U! ^" ~$ F: z: D: tTVBNOW 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。·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。/ z8 j% s; N6 U' _' S6 m( J
4tbspdemerara sugar
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6 A0 K/ U1 V, u' G: c: H5.39.217.762tbsp kirsch- q8 H) r' w4 X- ?; N% L3 B
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. P9 T1 {6 O! o- Y2tbsp cornflour
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10free-range egg whites5.39.217.76( I' C6 ^5 @+ W) `& k& k
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85g/3ozcaster sugar' u& T" {* |' e; a2 o
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( t3 s8 O' P$ k公仔箱論壇225g/8ozclotted cream
. ~) G$ b1 \8 L: c0 |( kFor the crumble topping
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; o9 \) O! o# f+ a; xtvb now,tvbnow,bttvb1tbsp chopped pistachios5.39.217.76( u' ]3 {( Q: {  y: [5 |
·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。  n8 u! b6 a2 U4 |$ l
1tbsp nibbed almondstvb now,tvbnow,bttvb7 [6 p3 f; ^6 I' F! M
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1tbsp demerara sugar: l6 \9 O' \9 b
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/ z/ H. e& \2 M9 |: Q5.39.217.761tbsp rolled oats5.39.217.76' d* ^8 l9 B% p" w
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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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