[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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4 }. r& |; K( ?* \1 t. D1 J公仔箱論壇" K1 ^; H! Z) g

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- b: g* S9 t' B- ^; i* D7 ?$ \Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflétvb now,tvbnow,bttvb' I5 v  q8 I$ S' I
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600g/1lb5oz strawberries, hulled5.39.217.76( F. K% z" a& o1 S% m
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# m( H) r( l; _8 R6 U' C4 Z公仔箱論壇4tbspdemerara sugar+ }5 @1 c5 u5 c3 u" `
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$ Z4 H- w3 w$ t+ H  b# F( U/ v$ B3 w5.39.217.761 lemon, juice only5.39.217.762 z9 _: }/ ^- W* ]* T
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$ E  k- U! a8 F  o, L- k2tbsp kirsch公仔箱論壇9 D3 M9 L" D8 b& H
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3 }- c* A' C$ r4 c% \# j. u/ q4 a公仔箱論壇2tbsp cornflour
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10free-range egg whitestvb now,tvbnow,bttvb# O* ?8 \  \. T, ~! f. F& |
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3 h3 `" e' U1 a# v- lTVBNOW 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
& X5 |& \7 P8 t* }9 G( v, C公仔箱論壇·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。3 c% q  `) v$ p: t/ W# ^
225g/8ozclotted cream
& u" M: C* B2 ?# `) ]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 crumble topping  R9 Q# `; x2 V+ x  c, [
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: z3 [3 \* j0 a' k( y公仔箱論壇1tbsp nibbed almonds1 W: o7 _9 J( D7 i
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9 m* y% W/ F2 I1 S3 h5.39.217.761tbsp demerara sugar5.39.217.768 y# I0 F, [, n$ B  f) l% Y
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" [9 P6 V9 `- e+ c! `4 @% a; g- Z3 n1tbsp rolled oats
# c: c3 W2 E, 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。·
; X# q9 w, S! pTVBNOW 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
3 V! W) q( s* _; f5.39.217.76Preparation method& m. [) T2 P' O! s+ 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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