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

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Strawberry soufflé with crumble topping and clottedcream公仔箱論壇# t4 I2 L) ?6 T$ ~. b3 w
5.39.217.76: e% J: E2 u. m3 j, k2 ]
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2 V# `8 u* E4 j+ p0 u- Q0 E5.39.217.76TVBNOW 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 ]* i7 O8 L2 J! R5 `, x1 e0 l5 v1 @
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.769 n* H! @  ^( M4 H( D% @9 H
Ingredients
# b3 q! |) h( 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。For the soufflé- e, o, i3 C/ s: q3 _# V1 ~- C
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600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb+ ~' m1 U6 Y& v* c( Y" X
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$ b: i8 G6 Y8 {4tbspdemerara sugar5.39.217.76) l; P8 w$ y# n: M
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1 lemon, juice only
/ s# u4 m3 Y1 q4 [( f/ n% ?tvb now,tvbnow,bttvb·
  X; ^" U3 n+ C- c. w2tbsp kirsch
/ F0 ], P$ n" h5 }0 `" f& f公仔箱論壇·
1 E8 i* j' q# h) k1 Z1 H公仔箱論壇2tbsp cornflour
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0 n- I: K6 B; H/ w# X, ]10free-range egg whites
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0 i6 h( u" N/ h7 z  d公仔箱論壇85g/3ozcaster sugar
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225g/8ozclotted cream
0 ]+ Z* T  G& _+ ~For the crumble toppingTVBNOW 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。& y5 I% E' e5 o2 g) E
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' a3 \5 j+ B0 w( K1tbsp chopped pistachios公仔箱論壇# ]$ q. `9 Y7 H. }  }8 `
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6 o# @9 o3 ^! B- o& |7 h7 a公仔箱論壇1tbsp nibbed almonds
' F0 f3 U' \, f$ c0 m6 atvb now,tvbnow,bttvb·
8 T/ o, T. w5 k/ x+ |# z' j1tbsp demerara sugar公仔箱論壇, D# p, l" J2 R% x( \
·tvb now,tvbnow,bttvb$ F2 ~% W0 M% w0 o: ~
1tbsp rolled oats
3 v( i5 o! P  v2 Y7 ~) W9 f( L·tvb now,tvbnow,bttvb9 b, f4 }; V2 _" U7 _' P* j
1tbsp desiccated coconut
( F6 p6 B( s* ?/ u1 j, \  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。Preparation method公仔箱論壇( S9 |; _5 S: e! f) 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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