[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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9 Q8 f4 }1 _8 f0 p, B5.39.217.76TVBNOW 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 @9 s- c9 y# V9 r* u
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' z" e0 a8 y9 F3 y0 e+ l$ d* rMakethe 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。, Q3 y% d9 |6 O$ n4 P' `* J
Ingredients$ ?5 U4 ~- m$ i& e1 {7 S: v$ P8 u
For the soufflé
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600g/1lb5oz strawberries, hulled
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& Z. M. X4 O: v* e/ R4tbspdemerara 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。6 A' S7 J0 d/ z
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1 lemon, juice only1 p1 Y1 j6 i# F9 a( G
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5 P+ r* f# D- I) s9 p5.39.217.762tbsp kirsch3 Q0 O# d3 U0 P1 b- o
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7 `1 \5 z: q5 m2 ?, Q5.39.217.762tbsp cornflourtvb now,tvbnow,bttvb" x. P6 j! T5 _9 C/ I" [8 j- p6 Y
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9 k- i8 F% k' g3 e9 y8 @( [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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& B) W% y& ?! E  }8 p85g/3ozcaster 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。6 W+ Z3 k7 F, l1 ]; J
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225g/8ozclotted cream
2 f4 q" o  R) G% M: B( c) V& cFor the crumble topping
% N8 z7 \" x7 D  N; ^' [3 i7 |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。·
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. l  R& k7 Y+ M1tbsp nibbed almonds
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9 Z  \' m! G3 V6 }3 V$ }tvb now,tvbnow,bttvb1tbsp demerara 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 f3 K4 R3 D: w+ W9 q/ W
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+ p+ V' |: L, Z$ S9 x  K( T  Q1tbsp rolled oatstvb now,tvbnow,bttvb0 m5 {% Z5 w8 N0 I2 h4 ?1 g
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1tbsp desiccated coconut
0 X5 i' M" }1 ?+ e6 K( mtvb now,tvbnow,bttvbPreparation method5.39.217.76# B0 K+ u7 z& f! v: h

• 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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