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

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Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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。( C- J* t& J, a2 t9 b$ t6 l) o
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( U0 v' W" ^" d" 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。/ ~1 Y. m1 s2 V7 u) z- R. c

( ^; X! Q6 q2 f6 e+ U- PMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇; |7 y  W% x0 z# l8 A( F
Ingredients
" z  N! l, k2 o) etvb now,tvbnow,bttvbFor the souffléTVBNOW 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。! c2 c% K0 X+ p& S1 }6 y
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar5.39.217.76- j7 I, N# l. ~/ k, a) T/ x
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- o, q3 j6 ]! d+ p1 lemon, juice only5 _; K' b0 z* B; m  x* O
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! i% F" \( @0 f. h0 }/ u8 y/ A3 ttvb now,tvbnow,bttvb2tbsp kirsch
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! L. U2 r* C1 n5.39.217.762tbsp cornflour
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: x! a: F/ \8 r) v* S2 _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。10free-range egg whites
/ N4 J1 R# [# W/ |4 b·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。/ `9 U  B# J4 J* _3 A% ~
85g/3ozcaster sugar- n  m) U  M( _8 _) K& q
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225g/8ozclotted cream
: d" W& S& g& u4 |, u5.39.217.76For the crumble topping
0 S, [! A# _3 M. f; Z- ]( `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。·公仔箱論壇/ }. j( s( E8 V4 g% Q, \
1tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar
2 ]  j' n0 M" C, sTVBNOW 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。·5 t" l, i1 g/ m' S+ a' J0 S4 ^. P6 _5 r
1tbsp rolled oats
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1tbsp desiccated coconut
6 n- f1 m, L& s0 g( T5 A, wtvb now,tvbnow,bttvbPreparation method. b3 P* U) h7 d8 W

• 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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