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

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Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb/ w% ^1 w' B4 X9 R# r  b
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5.39.217.762 ]9 s' A1 J# W. h- l( d! p

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.) A$ _, Y+ r& B$ J5 {; P
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。" S+ A! N( @* A# Q+ c% p
For the soufflé5.39.217.768 n; I) q3 V0 I
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600g/1lb5oz strawberries, hulled公仔箱論壇* n4 W. `: C6 T
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) V. T7 d# s) o' t: E* s- [4tbspdemerara sugartvb now,tvbnow,bttvb% n) W! W5 S+ \
·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。3 {# A5 N4 c+ `' S+ B. I7 E# f
1 lemon, juice only' v! T. L( Q' y1 T: I! ^
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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。: O8 k; W& y8 H
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2tbsp cornflour7 f6 G( [8 e% a, `$ U5 u
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' |: d6 t3 L- ]8 D5 ]7 c( \$ A+ q% c10free-range egg whites5.39.217.760 U6 K1 E; w1 z( o- q% ?/ b
·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 u  i& }( h* o" q2 M. E
85g/3ozcaster sugar
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225g/8ozclotted cream
2 u6 A; q+ z- T3 FTVBNOW 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 toppingTVBNOW 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 X: V7 o1 S0 E, E  _; k. ?
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1tbsp chopped pistachios. p- L7 i" }  v. P  D9 s; B
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+ k% ]- q) @; e% h3 w; U; k( o. Qtvb now,tvbnow,bttvb1tbsp nibbed almonds
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1tbsp demerara sugar5.39.217.762 i, O- P+ b! t1 c9 L
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" f- \" H+ N, R% V' r1tbsp rolled oatsTVBNOW 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 J" @; P: i8 B$ _
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' A+ N% z" [$ q1tbsp 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。; K; d/ z+ ^% `6 N1 ?
Preparation method5.39.217.76; F3 `  m/ I/ @3 l

• 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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