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

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Strawberry soufflé with crumble topping and clottedcream5.39.217.766 Q4 z; ~! M3 e  T8 P8 W* _0 q$ U
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tvb now,tvbnow,bttvb/ T- l! V& c  P" d& M

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.2 P0 c0 v7 x: {! w4 H
Ingredients5 @/ b1 m6 c/ P3 {
For the soufflé5.39.217.768 E, g9 ]2 c* u( ], @& `: Y
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600g/1lb5oz strawberries, hulledTVBNOW 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 N" v  A4 ~+ T5 G& u. ?
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4tbspdemerara sugar5.39.217.767 J* \( o, k4 ~4 y5 I. b  z, c
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1 lemon, juice only
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$ |& h6 I% [( m7 N! [3 o+ L+ Stvb now,tvbnow,bttvb2tbsp kirsch
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7 `- E& j  m! |7 q; T' ?2 }TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。2tbsp cornflourtvb now,tvbnow,bttvb6 M" c7 v4 P( F: g, t2 a4 C
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& l( l4 L; ~, O% n$ Ltvb now,tvbnow,bttvb10free-range egg whites$ D% M; I: H4 r- \) x
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9 U- {0 F1 p3 t0 S" G: m公仔箱論壇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。0 `5 P* W- S; m6 p7 H- R5 J
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225g/8ozclotted cream5 a- h& L/ L) S. R) y
For the crumble toppingtvb now,tvbnow,bttvb5 L5 P6 @$ O9 p: z9 M9 `. w5 Y
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8 y) h4 ]4 Z$ v0 Btvb now,tvbnow,bttvb1tbsp chopped pistachios5.39.217.761 f2 z( u8 r: u- l1 A5 Z  r
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$ c- `3 v% v3 [7 {1 M5 tTVBNOW 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 nibbed almondsTVBNOW 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。) P3 N1 h  I, O9 r" C
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# q) P- H; c. S- ~$ K8 n$ L1tbsp demerara sugar
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1tbsp rolled oats0 Q' |' [8 T* o
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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。$ m! T7 A3 z- Y& s9 F7 K6 K# F
Preparation 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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