[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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# p4 u9 {0 q7 f& g, |4 M. X公仔箱論壇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 W/ y1 ]7 C: o$ T7 @2 w5 n5 `

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5.39.217.763 {% z2 p! A9 H& T5 i( m) b2 T
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
% h/ ~' C6 b+ F! E  b! Ntvb now,tvbnow,bttvbIngredients
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# k( a6 l3 x& u  z  |' f3 B' V( G, o公仔箱論壇600g/1lb5oz strawberries, hulled5.39.217.76* {; s0 X3 D& n3 v
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( W# s( k$ |7 L2 n, U7 F5.39.217.764tbspdemerara 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。) k8 }" N7 O% g1 D) B7 f
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, p' @( s4 m) @1 l. U公仔箱論壇2tbsp kirsch
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2tbsp cornflour, g! \9 A$ o& C, c/ O! Q7 D3 G
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85g/3ozcaster sugar' O# u0 O" h: I( y- {8 p
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225g/8ozclotted cream( r7 ^4 r  q( j- \
For the crumble topping' b- x- T3 x' l0 \( q4 b
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0 r: v9 z. F' K! z0 Z+ m, {# ~tvb now,tvbnow,bttvb1tbsp nibbed almonds
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# ?8 ]0 ]& |; q& u8 j2 R- |公仔箱論壇1tbsp rolled oats
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1tbsp desiccated coconutTVBNOW 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。% O- y+ i' {/ h% }8 t
Preparation method5 e5 S, G6 b, _

• 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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