[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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& O" ?: Z. ?8 h6 A! z+ z) }公仔箱論壇公仔箱論壇" U3 Z; r7 j; c2 F; [" p& [8 U

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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。' }* P2 _! B4 j' z( O
Ingredients0 O$ g& b' P: r3 D% u* h
For the soufflé公仔箱論壇6 y8 Z7 `3 r; S9 m9 E0 ^2 O& j4 g0 ~2 x- g
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5 M3 l5 j5 a- S2 T: r600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb1 n, {: [) X4 ~* z0 C; M
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( f6 m4 F0 A8 }/ S$ |2 Q5 Otvb now,tvbnow,bttvb4tbspdemerara 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。0 L4 k" i( Y- Q% X% `
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7 E$ o; X2 r+ \8 X5 ?, C1 m+ ]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。+ U8 w- C3 V% t/ y. d/ T6 Q' R
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2tbsp kirschtvb now,tvbnow,bttvb6 o6 }+ B% d/ E2 y& g$ ~* S3 K* \7 R
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6 Z& i8 ]6 U& K+ Q+ Y1 |5 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。2tbsp cornflour
5 J$ T3 z7 f3 F% `2 G3 Ytvb now,tvbnow,bttvb·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。! }; e, e$ i7 Q) C/ y+ W
10free-range egg whites* U$ n7 X, A+ f7 ^& L! O4 S
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# D0 b/ Y( W$ P4 K6 k# aTVBNOW 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。85g/3ozcaster sugar
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' R( \: \3 W9 [; ]! Ntvb now,tvbnow,bttvb225g/8ozclotted cream
1 q6 w. i9 f6 ztvb now,tvbnow,bttvbFor the crumble topping
8 V) v6 ~6 `9 ^0 `. C6 j公仔箱論壇·
( I" f) ~5 \: c$ p# N1tbsp chopped pistachios
$ f+ I# b4 ~; J" O$ v1 u公仔箱論壇·
0 [, q, k9 H) ?4 o. B9 j公仔箱論壇1tbsp nibbed almonds
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1tbsp demerara sugar
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1tbsp rolled oats公仔箱論壇% n+ r  H7 }  u9 P- q
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- C' V& _8 u! F. E; x1tbsp desiccated coconut公仔箱論壇, r. d2 G) ^$ ?4 u1 I3 x! l1 Q
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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