[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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: p& ]8 x8 `4 W6 @Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
$ d/ }: m- }9 dtvb now,tvbnow,bttvbIngredientsTVBNOW 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。$ J2 b* ?- h7 x1 F
For the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara 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。- G2 [" A! s* R6 Y1 ?: ?
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1 lemon, juice only
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; C/ Y0 L* `7 d% P8 @$ _# y5.39.217.762tbsp kirsch
2 M" X8 ?- y: z6 ?  a" l5 w0 M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。  g2 f% b  M( T2 p  D% d" q, m
2tbsp cornflourtvb now,tvbnow,bttvb. n. O4 f2 H0 m
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3 ^& U* A  W9 O9 W6 i% h2 m5.39.217.7610free-range egg whites8 {1 E* B# H+ i7 j* Z; [
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3 G' u( u  P/ c  o" z" |9 ltvb now,tvbnow,bttvb85g/3ozcaster sugar5.39.217.76) u8 l" A$ B7 _1 C9 I/ k- ]4 T
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225g/8ozclotted cream公仔箱論壇" ?) f+ M# x5 e) L1 `
For the crumble topping
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1tbsp chopped pistachios
9 e) R; m- U4 H6 ]( @, Etvb now,tvbnow,bttvb·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。2 _6 C8 S7 C+ b2 s) i; g! @
1tbsp nibbed almonds
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. U% A- l' [) |5 }- w/ D) y6 g  a1tbsp demerara sugartvb now,tvbnow,bttvb9 {- v0 }, X' N) X* S
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9 S/ b( Y( f- |) |( Q5 [7 E$ C' b/ u8 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。1tbsp rolled oats
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7 }+ u( m6 m8 \" A公仔箱論壇1tbsp desiccated coconuttvb now,tvbnow,bttvb$ b9 g2 h* t3 d9 M. x8 \4 i! X
Preparation method公仔箱論壇" h7 H; |  O7 L5 f

• 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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