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

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Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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。5 t+ A7 p/ q4 l6 C3 I
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7 g  i9 B7 A; [& NTVBNOW 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。* ?6 G" U' ^; g. _' F
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.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。( a+ Y2 S, q) b
Ingredients5.39.217.769 U; Y; t9 z, H8 _# f3 d* z& |
For the soufflé
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! Z7 T8 I2 G& B9 m8 D" K600g/1lb5oz strawberries, hulled5.39.217.763 Y& ^) v/ e+ i. ?# E3 ]. p
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4tbspdemerara sugar
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1 lemon, juice only
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2tbsp kirsch
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& [  a* C% v. r& }& G3 VTVBNOW 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. Z6 y# h9 a: _/ U. `- @
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" f: [; \; u5 ^) t+ z公仔箱論壇10free-range egg whites5.39.217.76* k! v) W: |: s0 Y$ _% l
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4 h6 a4 e% L7 V* K# R/ ^0 e5.39.217.7685g/3ozcaster 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。; z( w( D8 m1 M7 m* b0 G+ l: X( F
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4 ], b# t6 t. Q3 u4 H225g/8ozclotted cream5.39.217.762 E2 s2 G( V" h+ {9 x# m. i; g
For the crumble topping
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1 A: {$ x9 ?+ \$ ^9 x5 y7 k) w" 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。1tbsp chopped pistachios0 v  M+ ]6 Q7 _3 }7 e3 I
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: Z% _4 r  R9 U& p% w+ g公仔箱論壇1tbsp nibbed almonds
: E6 w+ [+ i3 ?4 {公仔箱論壇·
7 H1 j$ K  ?5 j- i. z$ }1 W) G  V8 [tvb now,tvbnow,bttvb1tbsp demerara sugar
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1tbsp rolled oats+ q. c, H1 V) z' c4 E
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. W/ J8 f) o9 E& J! F& o9 qtvb now,tvbnow,bttvb1tbsp desiccated coconut4 _7 H: K5 H6 H4 J6 V1 K
Preparation method
* q4 |+ O$ H0 Z% m9 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。

• 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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