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

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Strawberry soufflé with crumble topping and clottedcream
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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。6 i* I8 J5 K! o
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.( p: r7 T: x' S& g  V; l3 h
Ingredients
0 _+ b$ Z$ H; _; c0 b公仔箱論壇For 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。6 J) U# ?* P! N
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7 _1 B$ ]+ W/ `# u2 qTVBNOW 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。600g/1lb5oz strawberries, hulled
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0 @* n1 y7 f% y9 T/ N/ `7 E  ?4tbspdemerara sugar3 S& G2 y; N. p( R
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1 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。$ p, E1 o& Q  h0 P( T1 q
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2tbsp kirsch
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' j, ?; \2 R2 y- Y- h5 x公仔箱論壇2tbsp cornflour5.39.217.76& Y- f. E8 [, S* O1 t4 q4 W! T
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( ^4 v' E, U" e; w% p10free-range egg whites
  m1 ]( ?; A+ D, @; k; W, y·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。- v, P+ C7 m6 g6 ]7 Y: O
85g/3ozcaster sugar
( J- d/ m' d! X" T2 {+ 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。·
4 {7 P0 ^  q' a, u& L0 ?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。225g/8ozclotted cream
% Z0 n, x. C- |5 P7 K1 k# ^4 n5.39.217.76For the crumble topping
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1tbsp chopped pistachios
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1tbsp nibbed almonds$ m$ R4 S3 i" R7 k
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1tbsp demerara sugar5.39.217.76/ ]( W9 K* G5 t0 o. X
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/ J% \, ^7 r+ NTVBNOW 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 rolled oats4 E1 ?. |+ R! P3 U; i! X
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1tbsp desiccated coconuttvb now,tvbnow,bttvb; V! ?5 T/ |" j# V- S, [! p, S! [
Preparation 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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