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

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Strawberry soufflé with crumble topping and clottedcream5.39.217.76' U& j; B$ p# s9 ?2 D  y8 O7 T

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: K0 n( v% T6 o/ \7 |% 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb/ o  X; U( Y1 P0 ]5 t1 V
Ingredients公仔箱論壇- i8 Z% F, ?* z/ M! u% c. J: O
For the soufflé
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" E8 t6 x8 f, x6 m' D4 R+ 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。600g/1lb5oz strawberries, hulled
3 S7 p$ g% V! C0 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。·5.39.217.766 g  E9 B" Q1 v3 e% c
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。5 y' V& i( S3 \$ G/ Y# R+ c) L% g
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1 lemon, juice onlytvb now,tvbnow,bttvb; J6 I( y* c0 ]2 I( ~
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. s" h' N; U; Y' R+ STVBNOW 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 kirsch/ W. ?6 w5 g% o: [
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2tbsp cornflour
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10free-range egg whites/ a0 K& Y2 d* j
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85g/3ozcaster sugar公仔箱論壇  ^0 x" e' P; h
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- G/ [- n' }# Z+ F% Y0 G; oTVBNOW 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。225g/8ozclotted cream
( f2 L2 A, A% Z  D公仔箱論壇For the crumble toppingtvb now,tvbnow,bttvb" Z( v8 k5 @, Q2 @/ t7 v
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. i6 k- S$ `3 F( A% ^- C! [公仔箱論壇1tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar# a. D% @! ]" M
·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。* U2 C. m9 F5 d; c
1tbsp rolled oats2 P7 P( s8 P- E; N3 ]
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Preparation method公仔箱論壇8 m' h; }) `" o* s& M

• 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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