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

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Strawberry soufflé with crumble topping and clottedcream7 x: Z& R/ e( m7 t' G8 R4 ^# P
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( l  l% q/ z7 W- U$ A5.39.217.76公仔箱論壇. I# o4 p/ F- I2 _; G! S% X
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1 ]' B9 K) C( N. w1 ^5.39.217.76Makethe 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。# Y0 t9 _: d7 Z$ W9 ]
IngredientsTVBNOW 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。  d: g* z' _! B/ z. s9 H2 C0 V
For the soufflé
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6 e( z9 c# W5 Q' Utvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
, W, q  {2 |. p& N& F5.39.217.76·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。; m6 T3 n8 |: ~: j" b7 f" T- C
4tbspdemerara sugar% V0 x9 j1 O* Y& |2 R* C
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) n3 S* y  v0 M( n& ^  DTVBNOW 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 lemon, juice only
( J& _5 X% E9 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。·公仔箱論壇5 p5 v: `- c1 R3 @# _# ~
2tbsp kirsch
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) K$ A, z2 ]& ?: R2tbsp cornflour5.39.217.76$ k! }4 @, l; n+ I
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( j6 g. L! {8 N3 v10free-range egg whites
" @- r6 y1 N! l% n3 {, V$ p* O公仔箱論壇·
% R9 w& S4 j, B& O, U  h' Q6 q; 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。85g/3ozcaster sugar) |5 \1 Y1 b8 Z* P* L. @7 |% s
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2 f! ?' E* S# b0 A# i& P, e+ W5.39.217.76225g/8ozclotted cream
' y4 |4 Y7 \7 G5.39.217.76For the crumble toppingTVBNOW 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。' P$ `6 K3 J# B
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1tbsp chopped pistachios公仔箱論壇, j, x& S" o% h* ~( F9 G
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1tbsp nibbed almonds
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, ]! x0 @3 {. T3 l+ U* |tvb now,tvbnow,bttvb1tbsp demerara sugar5.39.217.76- v4 R. d1 c2 R5 \* P. i; p: t: V
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1tbsp rolled oats
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1tbsp desiccated coconuttvb now,tvbnow,bttvb; G6 o3 z* d/ L4 c# [
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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