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

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Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb7 C( m9 z! J; f( {9 R

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" c! T" a6 n& e* O; S8 W公仔箱論壇
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+ Q- R4 f! C1 j# ]& Y: S% yTVBNOW 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.
6 E- {+ A0 @# }8 ?* k5 m5 j; FIngredients
" n! B* W1 }+ b8 U1 A; iFor the souffléTVBNOW 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。- r! `- z, ^2 {6 z  y
·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" v: P2 F# b4 }( _: P  K
600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb6 A4 T  Y2 }2 Y! j: a# M
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4tbspdemerara sugar
- l# V3 L2 G# C7 {( r& q2 YTVBNOW 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。·公仔箱論壇3 p/ }2 Z6 p; ]4 P+ M4 Q
1 lemon, juice onlytvb now,tvbnow,bttvb% S4 m: Z8 G2 ~" e% g
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+ b4 u9 {2 x" ~' E& b' `公仔箱論壇2tbsp kirsch公仔箱論壇0 G- {: O4 H/ B. S
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' V0 y7 \; ^8 \( U2tbsp cornflour
( r: e$ K* c+ K- u·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。9 V5 Q  f8 j1 M5 T7 D1 s  C6 o
10free-range egg whites
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85g/3ozcaster sugar
6 J* Y7 V. [, ^+ t  Q5.39.217.76·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。* z  t7 U6 f# P& t* [
225g/8ozclotted cream
, [; n# O0 x$ P: J公仔箱論壇For the crumble topping' ]" P2 U3 g% K( m$ _1 ?
·tvb now,tvbnow,bttvb" O. R* {( m. p: u6 A
1tbsp chopped pistachios
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* z. Q# U( c. ?5 E公仔箱論壇1tbsp nibbed almonds公仔箱論壇7 z+ ]* b# ]4 F6 S
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8 q8 m; j# L- }4 x0 s* H1 e. O  G1tbsp demerara 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。4 L; K0 _- B% l# _% a; K
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" s/ X  {& a% d. O+ P5 u6 _0 F' ^tvb now,tvbnow,bttvb1tbsp rolled oats
3 r0 ?1 y- H1 K+ `8 l! B公仔箱論壇·tvb now,tvbnow,bttvb5 ?) |! b# c. a0 Y! ?4 {
1tbsp desiccated coconuttvb now,tvbnow,bttvb1 f% c0 K5 @# Y# g8 z: r& C
Preparation 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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/ V- v  P& ?+ f$ K9 N4 [4 k7 i( Q公仔箱論壇+ f5 _, N# r1 S: m: }0 S
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