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

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Strawberry soufflé with crumble topping and clottedcream' h% G3 m7 p# G7 R5 d
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& U% N, T" K( \4 a( m) {Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.76& s2 N' M: X/ O4 ~# F
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。: |9 C  x* R7 B& F8 Z3 W
For the soufflé
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( W, A( J, x7 ]& x' l: C公仔箱論壇600g/1lb5oz strawberries, hulled公仔箱論壇/ S8 |  @, P2 T# R8 m( H. t: x
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7 f/ ~+ G+ B+ j1 m& ]5.39.217.764tbspdemerara sugar
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/ U, O$ j* U8 t. b, Z+ Q. J公仔箱論壇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。! G/ D* [! ^% ^( w/ K" n3 X3 d
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3 ?: H/ F1 q& r公仔箱論壇2tbsp kirsch4 U- K; V& R9 c$ x; C/ ^
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1 C5 F# y9 Q$ q8 ~2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted cream
$ [7 X! |6 b- hFor the crumble topping$ y; h, F# l8 b6 q; H
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. a$ O9 K2 [# w) t1tbsp chopped pistachiosTVBNOW 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。& W7 n5 \; E# ~* Z* ?- s  e
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7 i5 g3 \/ q5 w7 p! i6 y5.39.217.761tbsp nibbed almonds
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1tbsp demerara sugar9 Z/ k( U' A7 y$ T
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1tbsp rolled oatsTVBNOW 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。9 o8 A) n; `# s" n
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1tbsp desiccated coconut
) ^3 j5 I9 ]' K: [. I/ Q; B2 W3 s( xPreparation 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。* |0 q4 t1 \" [5 ?+ w

• 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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' j/ o. p+ R2 U6 ptvb now,tvbnow,bttvb
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