[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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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。: `; ~% N2 G* Y
Ingredientstvb now,tvbnow,bttvb3 h' l* m0 I: g8 F) J1 E( P2 y
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。9 s# I3 I# v# H9 @$ a- c5 A* h
·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。( i. c, h, ~/ V
600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
9 M# c* V  c: _/ d+ M5 `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。·tvb now,tvbnow,bttvb9 _6 \. t' O. v* O* l8 s1 M
1 lemon, juice only
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- s: E. w' `" }+ K# v" @& E2tbsp kirsch
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2tbsp cornflour
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10free-range egg whites5.39.217.76$ p$ y; u5 L9 ~: b4 i' b% G
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85g/3ozcaster 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。# S6 k4 S4 [+ g$ {  o
·
) P; H$ A( l, f5 L/ l( iTVBNOW 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。225g/8ozclotted cream
5 e  Y7 |% K2 X; U6 N2 O) m. |For the crumble topping
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% E6 C& g$ f; {! E5.39.217.761tbsp chopped pistachios* F: `0 E" h, H. D! r; \! ~# U
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1tbsp nibbed almonds: b! _8 x0 t/ ~5 a" \1 `5 e. x2 Q
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) n# B9 _; w( l# j8 {1tbsp demerara 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。2 L, t- U- X( J" q' b6 I* H1 c+ H
·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。7 E# ~5 {" ~4 s: U) |' r5 p2 D
1tbsp rolled oats
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1tbsp desiccated coconut公仔箱論壇. p( L" y2 X" ~6 U/ U
Preparation method公仔箱論壇! x5 _' c/ F* v8 g

• 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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