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

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Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb( c8 a5 F% O5 Z4 T
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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* i: ~9 b/ y$ c, D. z) y7 L
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6 m5 h3 l  A) T* _: jtvb now,tvbnow,bttvb公仔箱論壇& d+ r' Q8 T: N" P3 i5 ]
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 G3 d! p8 y" g2 G0 T2 R6 Y, A
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.1 d" z% C% i8 u; P+ v2 ]
Ingredients
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600g/1lb5oz strawberries, hulled
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# T# v* i4 n9 M7 D5 p2 K+ YTVBNOW 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公仔箱論壇! ^# G1 t1 E7 X: B1 ]) T
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' P0 M; S: T5 F* {: 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 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。' H4 a/ a7 W. [1 i
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* T, K$ \( Q, J2tbsp kirsch
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7 `% ]# [8 B2 @5.39.217.762tbsp cornflour5.39.217.76; E, x7 i) s( M9 N0 r0 p" m
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4 T' e# J/ U! I1 D( u6 S10free-range egg whites) v7 I2 E! a# J- h+ K! q
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( N* q! s5 |3 y公仔箱論壇85g/3ozcaster sugar
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1 i5 ~4 P# R+ Z225g/8ozclotted cream4 S; ?- y3 V* c0 ?
For the crumble topping
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( ?  C1 Z$ L9 d0 h公仔箱論壇1tbsp chopped pistachios
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& Q; a/ t+ l% p- z1tbsp nibbed almonds5.39.217.76( Q8 ~& @& ?) p+ r4 L! i
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1tbsp demerara sugar
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/ v6 {2 ]& s1 G. k1 N' M+ Y- 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。1tbsp rolled oats
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0 d! s' \0 q6 A: E& n, \6 N% R7 R5.39.217.761tbsp desiccated coconut5.39.217.766 ~- L" e+ f; W/ `1 W
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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