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

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Strawberry soufflé with crumble topping and clottedcream公仔箱論壇" s) w2 _" q7 _7 L. R. F0 D
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.9 q3 R- C1 J3 w9 S
IngredientsTVBNOW 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。* N. ~) p4 a! {
For the soufflé
# g( R3 v9 o% F* W- gTVBNOW 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。·
1 V* _! y4 [$ Htvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled公仔箱論壇. L5 O. H! C% L; p% R5 C
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+ _, d8 I) q  |, S5.39.217.764tbspdemerara sugartvb now,tvbnow,bttvb# I( ^2 B/ v( H; S8 P+ `& J% r
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1 lemon, juice only公仔箱論壇* z1 I6 v: W: }0 B  I$ H4 |5 i7 \; o
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2tbsp kirsch公仔箱論壇, _! [4 T6 Q0 l" u- i
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. c; h; O6 u+ e6 l6 Y- ?* d' c' _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。2tbsp cornflour
1 }( v9 Z2 G: G' K  s: GTVBNOW 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。$ a9 U* `2 C3 P  O
10free-range egg whites
5 q. i( t5 O$ U9 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。·
) j+ m& R, n2 J( X* K" A" C$ D( ~& Ntvb now,tvbnow,bttvb85g/3ozcaster sugar2 t; Z6 u& y) s" K
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225g/8ozclotted cream5.39.217.761 p6 G! o1 u, D: ~  {
For the crumble topping
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1tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar公仔箱論壇2 W9 A  f) j. N3 H& i* ^
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1tbsp rolled oats/ g* |( p2 _  k
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- _) S  z; ^$ g5 c: }公仔箱論壇1tbsp desiccated coconut
  i. ?2 q  x* i+ @6 r; V! M$ p$ \) cPreparation 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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