[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。( v0 T8 b7 ^7 d' H; x0 r- I4 P
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb7 I$ D$ X# \" X+ Y
Ingredients5.39.217.76* R. q. ~- V3 `, S0 X
For the soufflé5.39.217.760 k4 v3 G1 h. b
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar( ]8 w+ M: n: D9 z$ p7 a4 Y! h
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1 lemon, juice only
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+ z/ Z  E6 a' s5.39.217.762tbsp kirsch
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1 I* B! Y4 p7 T  s  lTVBNOW 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。2tbsp cornflour
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5 ^" v+ v9 E$ c* a4 X公仔箱論壇10free-range egg whitestvb now,tvbnow,bttvb. P. L( a( J* q! Z* A
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% }# E1 s2 w2 ^5.39.217.7685g/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。3 H, _3 D. t) }$ i
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225g/8ozclotted cream  @. N) D4 y! K: @2 G7 `% J, s0 \
For the crumble topping公仔箱論壇- Q/ Q; s$ u4 Y
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1tbsp chopped pistachios/ M' M/ e2 L3 _; Z
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1tbsp nibbed almonds
. E0 h2 h: g$ i2 A+ [1 g) 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。·tvb now,tvbnow,bttvb' q. g1 i% y( Z8 H- f% u
1tbsp demerara sugar公仔箱論壇% k/ ~6 ~& w4 S2 W
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1tbsp rolled oats( P/ ]4 P9 l1 l+ g
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1tbsp desiccated coconut
0 a8 x/ i. j3 Q# a! J- ]公仔箱論壇Preparation method5.39.217.766 o, |8 t# r# O  P' d3 P. @& H9 r

• 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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