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

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Strawberry soufflé with crumble topping and clottedcream( Q. ?1 f5 |( o8 u- H8 u" M! {  V# w

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6 x2 y) R  T% u0 S  b$ Z  }8 dtvb now,tvbnow,bttvbTVBNOW 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。% A' j" m6 N( G0 T8 Q

* P1 c3 a* P* a6 x5 ^6 N& v5 ]: 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
7 S; @5 G: p- k: z  T! ~% }; C5 Q5.39.217.76Ingredients公仔箱論壇5 t7 d! o, E1 Y2 w
For the soufflé/ C: y2 F( e2 K" J. M/ \
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600g/1lb5oz strawberries, hulled公仔箱論壇# @$ v- C- b! f8 @! R4 k4 [
·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。& B) Y- V4 ]" F' A% D
4tbspdemerara sugar
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5 x& C8 [& r4 r9 T' etvb 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。5 e) _% }0 ~  ^* m- _4 z
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2tbsp kirsch, S9 D+ a( _. X+ y2 [& @, t' n2 F
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2tbsp cornflour公仔箱論壇( S8 K7 T# m' o, D
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10free-range egg whites
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5 \6 K- P7 ?6 I7 Q; Wtvb now,tvbnow,bttvb85g/3ozcaster sugar
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% T$ u7 I( \; e- b8 @+ [% F4 W225g/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。  G4 Y4 R7 z% M+ s. P; }3 l, E6 Q
For the crumble topping
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# a* `' s- F) d1 A8 u* s' K) X1tbsp chopped pistachiostvb now,tvbnow,bttvb+ c3 y' ~/ a- a3 R! ]
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$ K9 ^6 h+ O* I% N9 Z% OTVBNOW 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。1tbsp nibbed almondstvb now,tvbnow,bttvb# r8 F6 G' R$ V; d% }! \- c$ ^
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1tbsp demerara sugar
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& C  B6 X; E( X4 T1 \tvb now,tvbnow,bttvb1tbsp rolled oatsTVBNOW 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。+ l3 U5 H3 p1 y$ k& x8 t: q
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" ~  _0 x3 @2 T  e. o2 G5.39.217.761tbsp desiccated coconut
) o/ l" {6 u3 c' O4 {1 z5 W公仔箱論壇Preparation methodtvb now,tvbnow,bttvb7 s2 [8 j- T5 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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