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

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Strawberry soufflé with crumble topping and clottedcream; I! D; O* o. y8 o/ o" B5 H/ L
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1 O' L- `, {4 X3 F, ?公仔箱論壇  @1 p0 u6 S0 Q2 Z4 j

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4 |! l- x) B" ?1 r5 b2 |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。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。: O6 H# \' _6 j8 x: [* I
Ingredients
6 L, U6 Z9 N$ U, A: s, fTVBNOW 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( u5 w8 N/ U* z+ A, {1 O
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600g/1lb5oz strawberries, hulled公仔箱論壇4 {/ z0 T3 m: E5 t  H( R8 ^
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4tbspdemerara sugar
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1 lemon, juice onlyTVBNOW 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 k$ W  C# J. `+ }& a( W8 @" h
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2tbsp kirsch; G0 z2 U% w# p6 d: C" Z
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2tbsp cornflour5.39.217.765 w: k0 Q- R  G7 j
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7 _6 o3 l" }, ]7 M( S+ x! B10free-range egg whites: n0 {) m) A. p2 d* i9 U  V& }
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: H- \" S' t3 ~8 Mtvb now,tvbnow,bttvb85g/3ozcaster sugar
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225g/8ozclotted cream
) E; f, v0 O: N: mTVBNOW 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 crumble topping公仔箱論壇. m4 L4 X2 X  e  |4 ]. J
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4 [) ?; ]# o) D. b' N$ s" j5.39.217.761tbsp chopped pistachios
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1tbsp nibbed almondsTVBNOW 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。3 {" o0 U; J* r* j7 |) w3 E
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4 e4 \; z* |$ v$ Z/ P2 o5 ptvb now,tvbnow,bttvb1tbsp demerara sugar
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1tbsp rolled oatstvb now,tvbnow,bttvb& ]; w- P. y! A  w# G6 P8 t( g
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% V) F/ c9 Y6 k% X公仔箱論壇1tbsp desiccated coconut
" j+ C, \9 r. f) f" n" Ctvb now,tvbnow,bttvbPreparation 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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