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

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Strawberry soufflé with crumble topping and clottedcream6 H9 _+ `' k, z

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1 h! k6 }/ A2 i% p" b6 H5.39.217.76  p5 ^0 e; L4 }! |
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb7 `5 @( s( b5 z4 P5 |5 I
Ingredients
, w9 E+ G, V1 F; D3 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。For the soufflé
- y& ?: d$ z3 c; Q4 Y- p公仔箱論壇·
/ y2 S& V6 g" _$ ptvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb( Y7 a7 X, T: E
·公仔箱論壇9 Q$ x+ H. y& H/ S# H
4tbspdemerara 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。1 g7 `5 H' s% [8 A' G1 f1 C
·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。; y3 S: h) T, j( W, Y) j) q
1 lemon, juice only) m  t) I( g$ W$ j; J6 \4 \7 F
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8 V- b; K& o3 Rtvb now,tvbnow,bttvb2tbsp kirschtvb now,tvbnow,bttvb& r' n3 j% M3 L! F
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2tbsp cornflour5.39.217.769 l8 K3 d' F. |) R7 ?! @  C3 C
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10free-range egg whites
6 T# z# p% U6 h$ ]! v2 eTVBNOW 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4 d  _5 y6 `+ \% X( Y6 B
85g/3ozcaster sugar公仔箱論壇8 Z% I! S" u6 p* [& f/ ?( z( |  z$ d9 Q
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225g/8ozclotted creamTVBNOW 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。& w/ c6 m% }8 A1 Q
For the crumble topping公仔箱論壇/ @) D0 O8 g. N& m8 D2 z' O
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2 g2 J5 X, H8 c1tbsp chopped pistachios5.39.217.76; c9 `8 |6 _) V9 d1 r; L% a) d
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. y  A% U/ V7 O: R! y. `/ ]: |5.39.217.761tbsp nibbed almonds( ?8 K; _6 m2 x) I% g
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1tbsp demerara sugar公仔箱論壇' R& h) }; |# \. w( }2 k4 i
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8 K$ ~; V" k( Y( ~4 ]1tbsp rolled oats5.39.217.76- `3 O+ [  R4 y
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1tbsp desiccated coconut
; m9 c7 l0 o3 R3 ~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。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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" \2 k. c, `# A' t: T; Btvb now,tvbnow,bttvb
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