[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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( x& R6 p; z2 j) ]. r* hTVBNOW 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。. Q# T# T4 ?" L+ D. {1 ~& R  k* ]: s" \

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$ n- a5 @/ c5 s4 g5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
1 y5 q! L2 a: L! z/ j: j0 l0 Q7 @Ingredients7 Y1 A1 V8 `% q3 ~  n& m
For the soufflé5.39.217.76: ?3 I5 L- f: D. m+ i- n; H7 a
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4 M5 k8 I& I8 B; S+ z5 B, Q8 i: Ftvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
0 j6 X3 b( o8 v5 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。·
; p% v! W& `: L* w/ ^tvb now,tvbnow,bttvb4tbspdemerara sugar
( O! g+ y# s: h3 Otvb now,tvbnow,bttvb·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。# W9 r7 z) G. Q6 E/ a
1 lemon, juice only
5 c4 _7 H4 i2 l4 n- a2 A+ A: |公仔箱論壇·5.39.217.764 ]. F- ^  M; W
2tbsp kirsch5.39.217.76. W3 [6 ^+ x8 J+ _
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2tbsp cornflour
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6 z% }' Q, X: \& @) j% 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。10free-range egg whites6 Z3 ^% y- {4 z. E7 x( L& l  s
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85g/3ozcaster sugar* P- {( B& a  ]' R  m3 F6 f
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225g/8ozclotted cream. }# U8 Q3 {( y. h3 f1 h. D5 X
For the crumble toppingTVBNOW 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。% ?, T% r& q: P6 r$ q
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+ `! D  w: O' [; L- O( c公仔箱論壇1tbsp chopped pistachios
4 S! b. l9 ?0 z7 }$ r5.39.217.76·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。' U" ^0 s. t6 m* x* _) L- @
1tbsp nibbed almonds) I7 K. \# ~, e! h
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1tbsp demerara sugar
9 X* Z! W% Z  M* u0 M5.39.217.76·
* r: M+ \! d) s1 k" 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。1tbsp rolled oats公仔箱論壇1 Z6 j' O3 ]& k6 q( d
·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。8 w( o1 C. r8 n$ P0 h" E
1tbsp desiccated coconut5.39.217.76& S1 Q( {0 [4 S, K
Preparation method6 H- X: `2 Z% H

• 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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