[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& W( f* Q/ J* f/ K

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& l" x8 e5 g3 F* pMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
: d0 z4 f+ y4 \; o0 VIngredients! `& E: e2 O" T0 ?
For the soufflé5.39.217.76) H" D: Z7 u4 X6 N9 n/ A1 [
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# E2 X& @; b; @600g/1lb5oz strawberries, hulled
# D+ Q8 P: M: r" r6 _, C' g. h公仔箱論壇·
' o# q, e/ c" w2 Ytvb 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。8 {+ B" P5 L; q8 J1 @
·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。5 m) d# d, d1 m* C
1 lemon, juice only
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/ E+ M2 B' Z: v6 [$ X2tbsp kirsch
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2tbsp cornflourTVBNOW 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。" Z( x; A# F# j2 Z
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% [7 K( T& H  y1 B* Ftvb now,tvbnow,bttvb10free-range egg whitesTVBNOW 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。  ?, ?! c( a5 j' E* W
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4 E& N0 \: F9 h  Q  v8 i0 ]1 }4 p公仔箱論壇85g/3ozcaster sugar
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% v. g, T5 v( t6 b: d- _tvb now,tvbnow,bttvb225g/8ozclotted cream公仔箱論壇, Q6 M6 [' {- D* u6 D* s/ o' A
For the crumble topping3 \( |0 L& W) \  U8 c0 N- S
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4 J2 l3 e, _3 Y" z4 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。1tbsp chopped pistachios
  C4 w9 ?1 \( {; D/ p公仔箱論壇·
  _+ {* A$ n% }6 V( ^1tbsp nibbed almonds
, a1 }% k" R$ R& Z公仔箱論壇·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。" Y& G, p$ P9 X/ K1 x7 B/ N
1tbsp demerara sugar
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( E; p: ]0 s, \3 X8 B1tbsp rolled oatstvb now,tvbnow,bttvb0 H5 P7 z0 c2 c3 ^2 G% c2 k
·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。; P; d9 L  K) i( x
1tbsp desiccated coconut
8 z$ T- x; ]- j9 w( g( {' q公仔箱論壇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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