[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,bttvb" N; v( u2 p, c; i) U
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: J1 d1 u/ c% C1 v) D5 {, PMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
& _4 M4 ]5 G* l5 Q, w公仔箱論壇IngredientsTVBNOW 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* h. n; ~. t0 ~
For the soufflé5.39.217.76$ S1 u6 k8 W/ O4 O7 m0 H
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0 f2 ]) l  d* ^; }( e3 Q5.39.217.76600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb7 v' S+ M% ^' E/ x9 n  g+ h
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4tbspdemerara sugartvb now,tvbnow,bttvb( i7 e$ S& ]( \0 e  g+ j
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1 lemon, juice only
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# c6 _1 h$ r2 w9 n6 x公仔箱論壇2tbsp kirsch
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2tbsp cornflour
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+ ?+ C) E& ?9 e2 H8 l9 D2 rTVBNOW 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。10free-range egg whites' m: k% C! Q5 D1 z; V+ L
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85g/3ozcaster sugar公仔箱論壇4 |5 c+ v6 q. M8 d# B
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225g/8ozclotted cream
# K& m# ?. L8 i$ s+ U/ W( {For the crumble topping
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1tbsp chopped pistachios
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0 Z6 K& Q2 }, X4 m- [% g4 E: B& [3 c1tbsp nibbed almonds
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1tbsp demerara sugar公仔箱論壇+ x- v- Q0 q% l! b/ z8 N
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1tbsp rolled oats公仔箱論壇# n5 N3 l& H/ W+ c/ 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。: I  ]2 N: ^% v. h4 ~7 d
1tbsp desiccated coconut公仔箱論壇  R1 D* ~0 b' j/ t5 ?+ Q& [+ C
Preparation method5.39.217.76& ?4 r+ z" d  L) }2 C. |( \  a8 [

• 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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