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

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Strawberry soufflé with crumble topping and clottedcream/ t. m9 G4 m9 b( M
5.39.217.76% r* k7 h& G) I: {" z- L
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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。* `* I+ N4 L' }2 T8 F0 `$ Z
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3 c) a% s1 D7 ~5 Etvb now,tvbnow,bttvb
. W5 o! x% J1 F2 \0 D! ~公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
# @/ U# i& _# D# d; w$ b, G公仔箱論壇Ingredients
' \! l. m; \, A, fFor the soufflétvb now,tvbnow,bttvb/ A  G# w$ Z* D# `, D6 Y" ~6 l1 O# n
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  g. _6 G2 e# a* ]# V3 y9 FTVBNOW 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。600g/1lb5oz strawberries, hulled5.39.217.76+ A+ T+ m9 R$ _* m
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" g, U7 F2 Q2 D3 I5 |& X1 @4tbspdemerara sugartvb now,tvbnow,bttvb4 n  k. G7 U) W2 e5 |4 _6 ?* Y# z
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1 s- G! j: s1 U- z' ]4 @& w1 lemon, juice only
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: Q9 n+ M- R2 o- ^  r2tbsp kirsch
: ~: d- x, A5 M7 q0 ?: L1 B. p3 zTVBNOW 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, |8 ~/ _1 W# _7 r+ I1 b* F
2tbsp cornflour
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10free-range egg whites
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7 N- `, V5 a) K$ A. x85g/3ozcaster sugar公仔箱論壇& K" v/ Q/ a9 J+ J2 W
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/ a  V0 K' r/ c5 [, Ytvb now,tvbnow,bttvb225g/8ozclotted cream公仔箱論壇0 A7 o& s, ?) t8 |
For the crumble topping
9 p/ g8 j+ v9 R公仔箱論壇·
/ K5 r' o+ f5 X4 }0 ]公仔箱論壇1tbsp chopped pistachios
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- ?, H' G5 I- J! x( A5.39.217.761tbsp nibbed almonds
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1tbsp demerara 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。. Q! _# l! [5 j5 Q2 \
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1tbsp rolled oats
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1tbsp desiccated coconut, m# u: M$ e8 X) X
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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