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

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Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb+ \1 L! J5 w" s' B4 ?0 I

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5 O) p6 {9 o6 u% n+ T0 n" E公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
4 M4 O1 _1 Z' u* W& G% s( g8 y# NIngredients
4 x/ {$ @  J! K. \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。For the soufflé公仔箱論壇( T  K. p" q/ J
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar公仔箱論壇! e. T5 Z( g" G: k, G
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1 lemon, juice onlyTVBNOW 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。9 V1 a7 S% R" |% C4 P  `
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2tbsp kirschtvb now,tvbnow,bttvb1 O% j' C- v' I) |; N9 z
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4 u% Q/ V8 h+ v  H( T3 Y2 y# X' Q9 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。2tbsp cornflour
9 E' j" |8 |6 i9 O9 M7 `公仔箱論壇·公仔箱論壇* L6 @- H6 W/ D" J( O" y0 @
10free-range egg whitesTVBNOW 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# |# v. [3 }* I' _3 V2 k7 I
·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。+ ~0 L0 O$ \4 H0 T  e/ o7 g
85g/3ozcaster sugar
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225g/8ozclotted cream; P' I7 i1 [- w+ F
For the crumble toppingtvb now,tvbnow,bttvb$ {3 z% {% G1 d/ }7 l1 O
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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。8 g, k" p; v8 b! B& `% k
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2 t- H$ q0 s; ?+ ?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。·公仔箱論壇7 m- }6 `" h7 u2 c
1tbsp rolled oats公仔箱論壇+ x) S7 s' f" J( n8 B# P: \1 `
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, W/ a( y. ?2 T  T/ i公仔箱論壇1tbsp desiccated coconut
& j% `7 T! o1 \, L! ~, u! eTVBNOW 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 method公仔箱論壇4 J7 q/ n. }6 V% N; `% Y

• 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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