[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,bttvb3 b/ }* V, @: E, Z, B/ u8 ~

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7 Y* B# W& w- BTVBNOW 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。
' z6 v1 m- o8 [1 X. D. J公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
2 b3 H1 D: J9 `1 Ctvb now,tvbnow,bttvbIngredients! b. c! N7 C$ ?7 c* R! Z
For the soufflé5.39.217.761 ^- f: p5 P0 @: f2 Y* @: ~: j* O
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7 l) Y5 _8 A0 V  V  u5.39.217.76600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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6 b' Z& A! T1 G: u' Xtvb now,tvbnow,bttvb1 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。! g, f) v$ B' b
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0 }0 V" P$ V3 A# b, e# @: @5 I, N8 ltvb now,tvbnow,bttvb2tbsp kirsch
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2tbsp cornflour
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10free-range egg whitesTVBNOW 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。: C7 `1 m) B, h9 ?* F
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' \1 \6 \. b! I5.39.217.7685g/3ozcaster sugar" U  |$ P" f  _9 R( J/ D! `; b
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225g/8ozclotted cream8 ?$ a" Z- p9 v, }  ]: ?" b0 j- e; v
For the crumble topping
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$ E- O9 I0 J* U6 C( rtvb now,tvbnow,bttvb1tbsp chopped pistachios
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1tbsp nibbed almonds
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  w% a8 P# Z% d) G6 S3 F. o1tbsp demerara sugar
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1tbsp rolled oats公仔箱論壇$ \7 d/ g+ M0 p4 _7 K! j
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1tbsp desiccated coconut+ @/ O  X9 J! D4 k- R4 O5 V& w# x
Preparation method* Z/ m  d9 I+ x9 e  ]

• 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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