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

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Strawberry soufflé with crumble topping and clottedcream
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3 @8 M$ U) q+ i公仔箱論壇tvb now,tvbnow,bttvb  h+ X0 Y  T( D+ l+ F

3 J5 K! D: a2 L( r& AMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.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。& X' X7 B% o/ F! {
Ingredients
4 H+ H% G# m. s8 F' a& f3 K5.39.217.76For the soufflé
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/ G$ x+ [6 ?* z  c5.39.217.76600g/1lb5oz strawberries, hulled
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) }; S0 U; z( Z. x, L0 q0 L公仔箱論壇4tbspdemerara sugar
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1 lemon, juice only; F  N' v# C/ O
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& A# J' w  N0 `tvb now,tvbnow,bttvb2tbsp kirschtvb now,tvbnow,bttvb" M" s) w( c5 L
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9 n  r* B( G% V2tbsp cornflour) z' G+ H% c9 {% [
·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。1 J: N% Y/ U. j* c
10free-range egg whites
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85g/3ozcaster sugar# b$ p0 v: @+ z3 H# P( t
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9 _5 @' Q; p+ F4 H* 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。225g/8ozclotted cream5.39.217.76$ ?9 t, ]: H/ p
For the crumble topping
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) K) G0 q, o& c( g1 Y. X' X1tbsp chopped pistachios( v2 N" h4 o5 h: x% n
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1tbsp nibbed almonds5.39.217.766 F  a- }2 {! n( ]' _
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* J! o: R. K' A$ M/ I5.39.217.761tbsp demerara sugar
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1 T4 X- A4 A8 n/ s3 P: H4 N5.39.217.761tbsp rolled oatstvb now,tvbnow,bttvb6 j) c& t/ h# ]. g% X
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1tbsp desiccated coconuttvb now,tvbnow,bttvb; D* H" ]2 c* z
Preparation methodTVBNOW 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! ]/ K+ [/ D0 w1 U4 D- H* M

• 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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