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

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Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb/ }, x% Z3 s) e* X

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( `% g1 Z" v9 a: B9 ^3 bTVBNOW 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。公仔箱論壇) H4 c8 k0 |; r
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7 k4 b9 C* {' `/ OTVBNOW 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.
" C8 ~9 l) D' v# I5.39.217.76Ingredients5.39.217.76" B1 _% o7 v" V" k6 @2 _, i
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。1 G7 C8 h1 c* ~/ I/ v% F
·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。4 a: d4 Y7 c9 B4 U
600g/1lb5oz strawberries, hulled
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% W- j. ^# V: _) {6 Q* l) ^1 k5.39.217.761 lemon, juice only
- W1 _  [2 G  _4 t3 G; oTVBNOW 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。·
0 Y! A  ~8 J# X$ C/ Y  C" p公仔箱論壇2tbsp kirsch
  |. @( y/ B4 C4 n3 `, Z$ pTVBNOW 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。·tvb now,tvbnow,bttvb& V3 x- ^' j% ^1 d: k- A
2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar
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5 w1 O( Z# r7 y% @% g, Z1 J% c225g/8ozclotted cream
/ a; C) o" H  O; R$ q+ e, O! A公仔箱論壇For the crumble toppingtvb now,tvbnow,bttvb8 o: S$ @8 {+ C/ h6 @; ^$ s( r
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+ X; b" V7 K) J5 D5.39.217.761tbsp chopped pistachios
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8 W. n3 U" m( L8 X& Ltvb now,tvbnow,bttvb1tbsp nibbed almonds6 g* {( U6 ^9 ^; H$ S4 r- I" }. k! y* g
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1tbsp demerara sugar
8 h4 f6 g- L, c, i  o! }) }( I, b/ yTVBNOW 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。·5.39.217.76- r# x- e' \& \  X) K: e! w8 W- u/ V
1tbsp rolled oats
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7 U4 q6 a% J% l4 V7 o& p, {2 P1tbsp desiccated coconut5.39.217.76+ n3 O5 G2 |8 T/ o8 B3 V$ y. j$ j% R2 c3 A
Preparation methodTVBNOW 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 q5 B5 ~" x* s/ x% M! |

• 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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