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

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Strawberry soufflé with crumble topping and clottedcream5.39.217.76: K) r) A# b( T2 ^
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- L1 `) c, e$ w" G! q/ `2 ETVBNOW 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.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。' U& }( J: N4 w) t) O
Ingredients
: F7 |  c+ d8 r* c9 P) R! w公仔箱論壇For the soufflé
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0 ?. I1 A% p: z/ e3 c公仔箱論壇600g/1lb5oz strawberries, hulled公仔箱論壇$ I6 a. x3 j6 s7 \4 W  j) j
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, B" s( ~! n0 v; Q4tbspdemerara sugar
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1 lemon, juice only公仔箱論壇, ^# Q$ q% ^; _! ?# c
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. f8 T  m" w0 H5 HTVBNOW 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。2tbsp kirsch# _/ a2 p* S( ]; ~" u" ~; o% w7 j
·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。$ `+ Z; ^; {/ h7 Q
2tbsp cornflour
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10free-range egg whites
7 H; @* Z+ s; q+ xTVBNOW 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 Y0 B. l8 Z9 R/ p% C1 V! V85g/3ozcaster sugar
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5 q: s! V! T) d0 e) n225g/8ozclotted cream
8 `/ [: h1 y& M" u) K. T5 UFor the crumble toppingTVBNOW 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 V2 l2 n) l- O2 g' J$ L+ _
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7 a! N' {5 `) D* G. u9 {1 d/ \tvb now,tvbnow,bttvb1tbsp chopped pistachios公仔箱論壇1 `7 S* i' w! N, ?% k1 f( n6 F
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$ _) y! B6 }/ r7 u2 m5.39.217.761tbsp nibbed almondstvb now,tvbnow,bttvb- t9 y& b- E5 b' B2 @
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" A) e9 Z3 U& ?公仔箱論壇1tbsp demerara sugar
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; w5 M" c0 X- r% }1tbsp 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。7 r: Y5 Z: w* |+ w) @
·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。# z8 ?, G& u; @) }- }
1tbsp desiccated coconut
2 e3 }- j" a) o; s. Q  A( DPreparation 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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