[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。! j$ r/ t$ D/ D! O4 l8 t0 r
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- Q2 x3 q2 l9 ?& r4 H/ E  |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。* S! `  {- ^& b: H

7 D5 C# w- e8 f* T5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb8 X& Z2 s3 O2 U* T$ K0 L$ [
Ingredients
- n9 a% I$ j' h- `+ W公仔箱論壇For the souffléTVBNOW 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。" u3 t7 Y$ S. `: N: E( j% v
·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。% Y& U% _& y$ i# {4 X! T
600g/1lb5oz strawberries, hulled# \% ^( m1 C& M! q
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8 B2 M) ?8 P9 g( s9 t: i- ]7 Ytvb now,tvbnow,bttvb4tbspdemerara sugar公仔箱論壇) x9 C% w" I6 @) Y3 p' `
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1 lemon, juice only/ b0 q+ G) [# j5 d
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$ g! O& `4 Y- G8 P6 ~( \3 ]tvb now,tvbnow,bttvb2tbsp kirsch5.39.217.76, R. @5 e/ {) w' W9 \. ^  f
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6 J1 ]4 r" `$ Z  l/ d2tbsp cornflour
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% M, m$ E' l3 z10free-range egg whites8 s& l4 ], l/ m
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  P: Y4 p! W2 Z' z. f7 c2 y85g/3ozcaster sugar
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225g/8ozclotted cream
7 n3 ]# A. I. g. {) ]For the crumble topping
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1tbsp chopped pistachios
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3 v% |  U8 P' a5 T, Q" k# `6 l1tbsp nibbed almonds
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1tbsp demerara sugar
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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。7 W: x# a; c* l. J
Preparation method% e7 V% w+ g8 f$ T6 f0 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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