[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。7 L' Z& X! a/ ]5 G) H' I
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公仔箱論壇* o8 n( e. ~, v! D; ]( x6 E9 Z

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" [3 ~! @- f6 \Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.' e+ [$ _& k$ O/ X0 h/ U
IngredientsTVBNOW 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。* g6 @; b& Y+ `; L- ]; F7 p
For the soufflé! G: t, X, M$ W  l& l' W1 u
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
6 f6 D7 \9 A: c. W) y2 y( RTVBNOW 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。·
: o% i0 G1 g+ Y- C1 lemon, juice only$ h) e' l0 Y. ?
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2tbsp kirsch0 r1 |& D. [* k* c
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; D; B6 ~( `- c: y* I( r5.39.217.762tbsp cornflour+ V0 `9 S: |0 I& 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。0 _6 x9 @: J6 w6 `6 V! O
10free-range egg whites5.39.217.76( ?# e. L, R$ y9 h5 J3 r# K3 f
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. d* T4 S6 u" gtvb now,tvbnow,bttvb85g/3ozcaster sugar5.39.217.76- n" {3 ?4 V# x
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! C! S6 E2 {* @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。225g/8ozclotted cream公仔箱論壇8 C  D! Z: J7 q4 d
For the crumble topping
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: F8 Z9 ~$ Y) W. D. h$ Xtvb now,tvbnow,bttvb1tbsp chopped pistachios/ v! F2 d  J6 t; z8 Y, u: m
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1tbsp nibbed almonds
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0 h  p, ]* `' w% N7 \+ {1 |' P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。: a2 l& J) X* b- G8 d
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5 Z- d- n( [; V" ?8 O5.39.217.761tbsp rolled oats
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+ i7 {- _( J8 c9 H; {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。1tbsp desiccated coconut
% F+ h. J, S7 F% ?. k公仔箱論壇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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