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

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Strawberry soufflé with crumble topping and clottedcream
2 I7 G. J* {; a/ u! X/ d; V. C. k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。/ q- e( h6 F. I* F1 ^! O9 w% \! A
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* n8 K  Y9 X6 ?; q9 t- B公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
3 w  F# E0 ]4 X# l7 BIngredients
2 s/ N. ~# T# ^8 ?: b  K公仔箱論壇For the soufflé
+ I9 J" c( j9 Atvb 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。0 Q; `  b; Y! H
600g/1lb5oz strawberries, hulled
" ]5 n0 O/ S% A3 ?  i公仔箱論壇·tvb now,tvbnow,bttvb7 g) t+ b# q! r7 g, F+ c' A
4tbspdemerara sugar
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1 lemon, juice onlyTVBNOW 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。+ P4 N0 d" S: c6 e8 G+ G6 H8 B
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& o5 b" J& Q0 _5.39.217.762tbsp kirsch5 b, y/ x) \. n9 u( m1 K, K
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' U; h" r* D( `: N$ o1 i& S3 g公仔箱論壇2tbsp cornflour2 a- t) p0 e4 ~' x7 o4 f
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1 E; b, c( `( x10free-range egg whites
: s5 W2 U! U. q& i3 R5.39.217.76·) C/ p/ U9 B0 z! Q( o
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。4 P! d4 i' x8 @. u0 C' f
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225g/8ozclotted cream
, o' t6 N: l( ^. @0 a0 dFor the crumble topping/ W9 c7 n' s/ L7 p7 J
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4 g* w7 _4 n8 @; J7 j0 }/ h5.39.217.761tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar
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1tbsp rolled oats5.39.217.76. @6 \4 B& |8 j( W1 m' _$ w$ `1 i
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6 ?9 F: K& ?1 v5 T) I+ i; q5.39.217.761tbsp desiccated coconut
6 M9 x" g0 {1 s( a3 }. Z' [/ ytvb now,tvbnow,bttvbPreparation method- m! r$ L+ k0 d$ }

• 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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