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

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Strawberry soufflé with crumble topping and clottedcream5.39.217.760 n$ m! o. M6 |
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6 |- h/ Q; |. _5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
. B1 u* |, B, I9 |. dtvb now,tvbnow,bttvbIngredients4 I; g& A" T/ W& y$ Z' o
For the soufflé
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600g/1lb5oz strawberries, hulled
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# j' @9 F+ o# r2 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。4tbspdemerara sugar5.39.217.76% l8 A( f' S4 U2 d% G! U: u
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1 lemon, juice only公仔箱論壇5 }9 B# S* B! T+ |
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: o. l3 Y/ {6 g3 j2tbsp kirsch
# S" Q0 S; |- D& Y9 c·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。* H1 b) c" E4 k" H
2tbsp cornflour
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# ]0 k0 f4 G( h( k4 U3 \5 ZTVBNOW 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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85g/3ozcaster sugar4 D$ o3 ?( }& \
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8 I/ y' [' b1 `& ~" X$ M: b  J5.39.217.76225g/8ozclotted cream
% ?& N( O/ f$ ^5.39.217.76For 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。  G$ _- b. e$ D- L/ }+ [) G$ j
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1tbsp nibbed almonds
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1tbsp demerara sugar5.39.217.76$ N$ o& r0 K3 d9 v
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1tbsp desiccated coconut
! z  {. i- j& U) N$ u$ PPreparation 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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