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

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Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb% x/ Q0 N! }) S
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: K. O/ X6 l2 [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。( O% A+ `5 w  ?4 k& {0 l1 |

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1 U4 ]1 E( G' ]( tMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
' ]) t2 H  T' ^6 S: E, btvb now,tvbnow,bttvbIngredients
* N5 A. H+ A! N9 T: |0 d( k1 b) a% `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。For the soufflé
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: w: x  {; @2 C  X$ }( L600g/1lb5oz strawberries, hulled
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+ g5 f( v/ f1 k/ m' f; g  l5 F公仔箱論壇4tbspdemerara sugar
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  {# p; Y% P9 h5.39.217.761 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。+ D- k: i; v# v4 z& x6 @4 N% |
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3 ~+ p9 a  i. A9 w3 t5.39.217.762tbsp kirsch
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  {: P: {" E' i# m- x/ x0 B# k2tbsp cornflour5 }8 U7 Q  ?5 }+ R- O0 f
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10free-range egg whitestvb now,tvbnow,bttvb/ j8 K( n. k8 w
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85g/3ozcaster sugar
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5 Q# ~  {5 t" @8 k6 b5 U# n225g/8ozclotted creamTVBNOW 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。: U7 N# [8 q. S' n
For the crumble topping
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2 F# W8 n2 f9 I1tbsp chopped pistachios
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6 f' _! Z3 a% S% }1tbsp nibbed almonds
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1tbsp demerara sugar
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& _& [, f5 H2 u% p& S3 d2 F1tbsp rolled oats5.39.217.76( W0 c3 E* T' G- k3 o
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; U) j2 \8 C; v6 qtvb now,tvbnow,bttvb1tbsp desiccated coconut' A3 n6 D& j& N5 N3 ~
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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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。7 f& Z: {+ y& S) W