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

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Strawberry soufflé with crumble topping and clottedcream
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6 F2 E# p4 y& r& X' h. O3 V- o  X& w+ Wtvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
0 r8 }. U. N. X: q; m3 i, Y5 r2 Otvb now,tvbnow,bttvbIngredients
/ O/ @% m1 j) j+ iTVBNOW 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 souffléTVBNOW 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。& ^7 j& J% h0 l7 E% ]+ s0 z0 g
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6 {; Z5 B8 f4 C600g/1lb5oz strawberries, hulled
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: u. @) t- r# k- qTVBNOW 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 lemon, juice only7 X/ O2 c& {' _  J( u  }
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2tbsp kirsch5.39.217.76( K2 x* a% i2 d' D, g% `! w
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2tbsp cornflourtvb now,tvbnow,bttvb. ?$ ]6 ~* F3 I1 z
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6 r3 ?) w! M% f: }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。10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted cream
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8 o7 t: @4 k/ ?' {7 b" E1 u! Etvb now,tvbnow,bttvb1tbsp chopped pistachios
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1tbsp nibbed almonds5.39.217.76' f* T8 f% ]) p4 f# x" }6 C
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( n. H- b5 @# N* W+ Z! g# ~3 c4 iTVBNOW 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。1tbsp demerara sugar公仔箱論壇4 G6 X) y/ A% X! t0 Z% _/ |
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1tbsp rolled oats* W3 W" Z, y. X
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6 c3 v8 ]& k6 l4 F1 pPreparation methodTVBNOW 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。: p: h, @" {) G2 D

• 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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