[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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+ q( v2 e( J' ?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。6 L3 H, l1 l; Q

* e7 F1 t, O" T7 AMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.76+ T$ {6 W9 V2 S6 i0 w
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。, G# i/ E, w, e! d8 n( u& X
For the soufflé" _; P$ V6 E2 `3 I! b" L
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600g/1lb5oz strawberries, hulled5.39.217.76! C; E' l' c& }: A# r9 i$ M5 R
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4 c0 `% B+ H2 s9 @4tbspdemerara sugar. n& G: {2 d! c: T. q
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& W+ p4 }( O  u; s) Z+ g* m6 Otvb now,tvbnow,bttvb1 lemon, juice only
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( B5 ^+ d. M6 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。2tbsp kirsch5.39.217.76$ A$ v: z0 L) I- @; U
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2tbsp cornflour公仔箱論壇: a5 }8 S" g% a1 q
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10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted cream公仔箱論壇8 R7 }9 B9 u/ f+ |4 P3 M8 U) q" Y
For the crumble topping# c; H/ {: v6 H, ^% G, w. p
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$ ]) P/ x2 L  M( w6 L0 W( ctvb now,tvbnow,bttvb1tbsp chopped pistachios
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5 S2 }: U3 ]% p! c1tbsp nibbed almonds
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1tbsp demerara sugar公仔箱論壇* {; |9 W$ ^' E( d9 s: X7 y7 ]; ?
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9 h) @9 s& t: @1tbsp rolled oats
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1tbsp desiccated coconut
! G9 c: V" T  ]6 G- H1 y3 tTVBNOW 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。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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