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

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Strawberry soufflé with crumble topping and clottedcream
9 A5 L8 `8 V& L* F, 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。. {7 F: C# \* @; P5 r

6 A+ o5 q% p4 m7 W! I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。% i; x/ q" J/ ^& d- b# K

& v" Y3 l$ B* ?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。2 z* b- A) A  A9 n: S4 E

( W: {" M1 n( x- a1 ?: 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
% D" d9 E2 H& c. h( A' @公仔箱論壇Ingredients% m. @% g! A% w; q2 s6 h
For the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar公仔箱論壇  J, T9 p7 c  J0 k; b
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1 lemon, juice only
" a! ~" ?- {$ m2 ]0 Z+ @3 UTVBNOW 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。·
4 n* `% ]& f$ D; O% C) v2tbsp kirsch% N3 c2 p9 J4 ~4 |& u( p9 Z
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8 O$ s; W' p; ~8 ?, b/ R( UTVBNOW 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 cornflourTVBNOW 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。; t( K9 w. N. S& F- r1 F5 n
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10free-range egg whites
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85g/3ozcaster sugar
) S7 w. P: }: b! Q7 Y$ q公仔箱論壇·
! @+ h9 u+ H* f/ V% ?! j9 I* ~( D5.39.217.76225g/8ozclotted cream
& X' G2 _  O  y1 k+ [" E' _For the crumble topping
! l# f( w6 g) y+ V8 b0 n8 a公仔箱論壇·
7 n4 B2 I, W/ k/ {1tbsp 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。7 R) |" B- _8 B" p; n
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1 s5 W6 l2 \6 s+ qTVBNOW 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 nibbed almonds' F/ i: Y8 z* X" y- I
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4 F5 p4 J+ E$ u% c4 h& c, G2 @公仔箱論壇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。: |; P; ~4 {3 F& f+ g* j/ I
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. f9 q7 \9 n! o% k  N6 H1tbsp rolled oats
& L% ~  x6 Z6 ^9 i; `# 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。·
' z2 a3 d4 `) K. p' T  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。1tbsp desiccated coconut
# u6 S# k. x8 D# f; ?6 f( uPreparation method
1 r$ m. x& `0 G7 G$ I( g6 t' [5.39.217.76

• 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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