[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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5 u0 e& d- o7 Q5.39.217.76
/ @0 M3 l0 r! V1 |7 F. zTVBNOW 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.
% I, p* H3 s; T( |4 c1 YIngredients
, N2 s$ Q8 `' U7 P* E: s9 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。For the soufflé
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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。) w. i6 L+ k. n) k4 `4 h
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1 lemon, juice only; U8 H& ]4 O8 n/ I5 H  b. \  ]
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$ n% |* B# U9 F% ~/ d1 [1 r2tbsp kirsch8 j0 c. t2 e! ~* e! Z+ y
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2tbsp cornflour5.39.217.76* Q' D+ f5 n& v( e* ^
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% \' ?5 A( S/ i5 f) }# w8 L公仔箱論壇10free-range egg whites
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6 ~# X( r/ p0 cTVBNOW 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。85g/3ozcaster sugar
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225g/8ozclotted cream9 W1 }& y1 L" Y4 M! C+ \
For the crumble topping+ \; D; ]5 b) L4 e
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1tbsp nibbed almonds  Z9 d/ K, b# ~. [3 i" t0 V
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1tbsp demerara sugar公仔箱論壇) y( g. @3 u% F: c
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1tbsp rolled oatstvb now,tvbnow,bttvb* v2 x# I2 t. f: v
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1tbsp desiccated coconutTVBNOW 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。( h; v& H$ }$ b1 m9 c* c
Preparation method5.39.217.76" z! o$ L7 w+ `' y' w, N) x8 p

• 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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