[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。+ W- X6 r! J) a2 `" o# w3 ~) }
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$ y# ~- |2 H( H) z" c+ T- [1 b3 OMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
: M7 r& X8 H, {1 P: n( TIngredients
0 E* g" j4 v* R/ j: M+ CFor the soufflé
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600g/1lb5oz strawberries, hulled
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+ k! `4 r$ b0 q" W( d4tbspdemerara sugar, b1 x- [3 Q/ D" h( g
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1 lemon, juice only
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" F$ y! s/ m/ j1 t. r1 n  T5.39.217.762tbsp kirsch
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/ m3 u: V8 q1 l1 o; ztvb now,tvbnow,bttvb2tbsp cornflour9 r3 f. r! ]& J0 F2 L
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10free-range egg whites
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85g/3ozcaster sugarTVBNOW 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  v$ U" w6 W& I+ K$ p& c8 [* D
·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。: j$ N4 w  `0 C* n
225g/8ozclotted cream
. X! i8 d; e. i7 b7 B$ h8 I/ A* wFor the crumble toppingtvb now,tvbnow,bttvb5 L' ]& U7 [( j5 Y! U: `
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1tbsp chopped pistachios公仔箱論壇" Q  G- C. o; j
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1tbsp nibbed almonds公仔箱論壇/ Y3 N; I0 v4 k6 I, Q6 N& m
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4 Y1 M9 j# A& w% |1 A5.39.217.761tbsp demerara sugar* B  O& \& Z4 ?3 a# ?$ [
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# V4 v' F" s: H1 V8 q' y5.39.217.761tbsp rolled oats
/ f+ z8 V7 C+ N2 r$ i4 Z" F5 Q2 aTVBNOW 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。·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。3 ]" N! d3 |# \
1tbsp desiccated coconut
2 @- t+ O0 L: w$ j( ~! x5.39.217.76Preparation methodTVBNOW 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 X6 c- p) B& V5 U) ~: [4 |

• 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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