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

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Strawberry soufflé with crumble topping and clottedcream8 H8 m+ ?2 A; t0 L
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2 S. k2 W2 p% @2 X8 S9 ?' w) O5.39.217.762 m. R+ b% ~* j2 P* L7 X$ [

- i% S1 o0 J8 G, m8 U0 Btvb now,tvbnow,bttvb5.39.217.761 }$ u9 l: o% c( U8 ?, \" ^5 }% a& \
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.+ W9 v5 }1 `7 ~
Ingredients3 n! U4 h# S& e& H" u5 [- }6 {# L
For the soufflé
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( j- M( [. C1 j7 G! i* t: @tvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
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4tbspdemerara 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。" H9 L8 L& [4 X9 h8 d
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1 lemon, juice only
8 Q% @4 Y4 n8 i9 Z4 x公仔箱論壇·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。& Z" _0 p" j' t# G* i5 h( K
2tbsp kirschTVBNOW 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。0 q# S( \" k1 L
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& ?8 _: _# ^# N6 u& D% @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。2tbsp cornflour: }9 {5 p4 @; }% V5 F7 I; T
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10free-range egg whites2 a) L. D, A+ X: t
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# D, y4 O6 L  x* [1 j. k6 N8 \) ~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。85g/3ozcaster sugar; l( A4 W: q* }5 z$ g3 }! O3 D, Z) K
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. b% s: ~; \0 L1 X  N' }. J5.39.217.76225g/8ozclotted cream
! P& P( H! m! c, p! ~8 WTVBNOW 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。For the crumble toppingtvb now,tvbnow,bttvb. n% `! W# G; J0 R
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, Y6 r! f7 y/ m7 C- O+ F. otvb now,tvbnow,bttvb1tbsp chopped pistachiosTVBNOW 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。5 X) p: ^8 M1 X# w
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1tbsp nibbed almonds公仔箱論壇5 G3 T9 C( G: h4 i! q* N
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) X2 h/ F% W/ r( J4 H5.39.217.761tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut公仔箱論壇9 v( f% b/ y# e* B! H9 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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