[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" i' V3 x6 q) |: K( Q( H
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
1 E4 H! q8 D+ j6 k3 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。Ingredients公仔箱論壇  w( a3 ^  J9 `$ D: ^
For the soufflétvb now,tvbnow,bttvb( e' }3 \4 H; L0 S/ C/ @4 }
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600g/1lb5oz strawberries, hulled公仔箱論壇4 A/ P( r: [3 g
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1 k2 A  `/ Y7 ]4tbspdemerara sugartvb now,tvbnow,bttvb( V: c4 Z7 S- Y+ \. D  a$ D9 p1 v
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1 lemon, juice only公仔箱論壇: E) @% g$ G5 C( H1 K
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2tbsp kirsch
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/ ?7 O2 G0 i$ ]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 cornflour5.39.217.76; A6 ?; T& r8 X
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10free-range egg whites
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3 F6 J% G  _9 x) s% p' B6 {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。85g/3ozcaster sugar
9 c' i; r% @6 |' z4 w' E·公仔箱論壇) D# x8 C' ?9 Y; U  x
225g/8ozclotted cream公仔箱論壇! W7 c/ S, K+ G: y+ z
For the crumble topping公仔箱論壇6 ?! P; _; x+ @' p# k0 V' q
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1tbsp chopped pistachios5.39.217.76/ b( k) c  R! S" o7 E
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1 U+ X3 o5 Q0 g" g8 p1tbsp nibbed almonds
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1tbsp demerara sugar
; m1 _/ j* T- ^  N" l4 b$ |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。·
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1tbsp desiccated coconut5.39.217.76- ]9 \( V2 Y6 M, Q7 r+ y$ Q
Preparation method% o4 M/ i( E6 e% t. t

• 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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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。; [( |) s0 A4 U: i) k$ e
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