[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。- l9 u) _* t, _1 Q' n- @/ [* 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。, e, u, F$ ^4 |& ]0 e' v

* ]" V2 k9 s6 L+ M" F5.39.217.76TVBNOW 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 a! A$ R' s; p# i! P
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇5 z/ P8 ~' j4 d
Ingredients公仔箱論壇$ @0 _& J' c/ g3 U, o; a
For the soufflé* Q# L' T2 F$ s7 _% Y
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600g/1lb5oz strawberries, hulled
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* |3 W4 |. N  Y; M& T6 [7 Htvb now,tvbnow,bttvb4tbspdemerara sugar
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2 R$ `9 B- k8 y9 i5.39.217.761 lemon, juice only
3 R2 F' ?, ^9 {1 E" _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。·5.39.217.766 D* C' g6 u# i- |8 W: f) P0 F
2tbsp kirsch
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2tbsp cornflour公仔箱論壇% m) I* ?4 i, b6 o+ g
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10free-range egg whites* f( ^, q9 G6 W. H* u% `
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85g/3ozcaster sugar5.39.217.761 X8 j7 \  A( d  s; u
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For the crumble topping
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1tbsp chopped pistachios" z" K! ~: c3 `7 L4 R2 w9 ^3 F
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1 i5 p1 a& s: N% Jtvb now,tvbnow,bttvb1tbsp nibbed almonds
4 b+ O# N8 ~) b" [- S1 g! c. uTVBNOW 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。·' m' J+ ], h" _' K' H! a% p) w
1tbsp demerara sugar
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1tbsp rolled oats0 ^$ X  H0 K) G- S& a9 Y% T
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1tbsp desiccated coconut
" y6 j4 h* G# R& W  }# Ytvb now,tvbnow,bttvbPreparation 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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