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

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Strawberry soufflé with crumble topping and clottedcream4 q2 ^# _4 d- C- P' P6 j
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" R! v/ L8 v& U- C3 w- c. _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。; i6 _8 k: y; i. ?& \

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8 i6 _. C" V, }2 G5 B公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
  `, }1 ?# Y, h4 U) G7 mTVBNOW 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。Ingredients
7 m1 S5 r6 d. a/ Ytvb now,tvbnow,bttvbFor the soufflé
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& k4 t4 W+ m" K9 F5.39.217.76600g/1lb5oz strawberries, hulled% h  m, Q( b9 }$ x9 |3 W
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4tbspdemerara sugar
$ e) h, f/ G! F2 i9 B4 etvb now,tvbnow,bttvb·
6 P2 x* b" j1 A1 ctvb now,tvbnow,bttvb1 lemon, juice only' A* u, c% }* Z' p$ M5 f
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8 }* C. h7 P1 S2tbsp kirsch8 @7 {. d' l" C% r
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2tbsp cornflour9 v* B1 P- r' m: _
·tvb now,tvbnow,bttvb/ X1 d5 P3 ^4 e: w
10free-range egg whites
* g# u& S4 J' ?( ?  q1 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。·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。8 r' G7 `) a" C* ^1 Y
85g/3ozcaster sugar公仔箱論壇  H' i6 `% L' c9 t! t! O& r! M
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) R1 _" X8 M3 q+ k, JTVBNOW 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。225g/8ozclotted cream公仔箱論壇0 a8 W4 B) H% L( M8 o) W  V
For the crumble toppingtvb now,tvbnow,bttvb1 M+ f7 ]# v# D- @
·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。" F; t% e2 x3 z/ g, @# h! A
1tbsp chopped pistachios公仔箱論壇2 [. K* z0 v- n  F7 Q/ J
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( n' m( G% {& ]! Z  w. g5.39.217.761tbsp nibbed almondsTVBNOW 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。" b( ]$ S) o) P+ ~' v$ r) y
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1tbsp demerara sugar" u2 R6 i9 {8 [! i
·tvb now,tvbnow,bttvb$ O; o4 J- T% C
1tbsp rolled oats
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/ c3 Y# Y1 ~0 Y% v. }+ {3 g) {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。1tbsp desiccated coconut
1 v/ `$ ^8 K: |公仔箱論壇Preparation method
+ X6 `& t# i& T, m& H6 ]) S6 _4 |5.39.217.76

• 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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