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

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Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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。6 V# k+ f. R/ L( L
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。! C  G; H8 r! s8 @

4 V  U5 }9 L9 p3 K* S公仔箱論壇
8 Q  Z2 F- g: S2 y( K  NTVBNOW 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9 G8 u! y. F; R- T8 ~

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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。! i3 c5 e- E" p4 x
Ingredients5.39.217.76( S9 L5 W; ?+ |. _
For the soufflé
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; B2 o- _! l' m0 _% J- ^, K  S5.39.217.76600g/1lb5oz strawberries, hulled
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) B# k5 l  f, j3 u1 r" b! U) ^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。4tbspdemerara sugar
5 ^" Z6 j7 m8 E; H! qTVBNOW 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。·
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4 H+ K! D0 B9 w+ |" {4 L2 N2tbsp kirsch
9 O4 N6 e/ H& n1 m0 J$ r5.39.217.76·
" x- K$ I6 {. X. G0 M1 m公仔箱論壇2tbsp cornflour
& z5 p; Y) X! A公仔箱論壇·
' d. T  O" G$ _- |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。10free-range egg whites
/ Z+ l$ I% W! E9 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2 R4 ~4 F' d2 y7 b. M4 U" w
85g/3ozcaster sugar公仔箱論壇! O: p- g7 d- s9 ^0 @; J
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2 Q/ c$ G, X7 Z. q) g5.39.217.76225g/8ozclotted cream
# [- a4 t3 P/ J" k& ^2 F/ IFor the crumble topping
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1tbsp chopped pistachios5.39.217.76: S$ d5 S) i8 d, v4 r
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1 |$ h- H7 g* x/ Q  j2 y5.39.217.761tbsp nibbed almonds
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6 o4 S3 y0 z5 [2 h3 wtvb now,tvbnow,bttvb1tbsp demerara sugar
  g1 ~, W9 E/ ]6 Z& ?' z·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。6 G' ]. j7 Y7 }: \2 z# i; L" ~
1tbsp rolled oats
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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。" j; n  J  M8 x) ?# R4 `4 R
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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