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

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Strawberry soufflé with crumble topping and clottedcream5.39.217.76/ E: e, @; D" x# Y9 K5 B

- b2 M% i5 Y/ U- C+ G5 |tvb now,tvbnow,bttvbTVBNOW 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, k5 Z1 G8 C* Y. |% e6 N

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, k' c3 v0 M6 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
* R% ~' x0 `5 y5 w! L( p( Ctvb now,tvbnow,bttvbIngredients
0 E: T6 R9 e) h- K# P, f' e3 i& Z0 Vtvb now,tvbnow,bttvbFor the soufflé
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600g/1lb5oz strawberries, hulled
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/ l1 P8 x/ B5 p6 y- K4tbspdemerara sugar& c! [3 T3 \! x) N+ C' f1 y! Z
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4 H, P# ?2 w0 Y7 ^5 s公仔箱論壇1 lemon, juice only5.39.217.76, C5 K7 ]+ k4 U1 F# z
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2tbsp kirsch
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) b1 g  W  y: o: F+ U8 b8 c; `6 w# ~2tbsp cornflour
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* V# w# g! R1 N1 [10free-range egg whites公仔箱論壇" q4 d% K1 a0 }6 d9 J
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, K* Z* \4 Y1 G0 w: V* ^5 A5.39.217.7685g/3ozcaster sugar
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225g/8ozclotted cream
) S$ P9 `- c: D' m9 y$ v9 P  ]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。For the crumble topping
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* E% k0 K4 B) C1tbsp 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。8 a8 `+ e; X+ K3 u
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1tbsp nibbed almonds
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7 p2 T! `+ Y" o' g3 }2 W% I6 v7 a1tbsp demerara sugar
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" n' ]% Z" c$ g1tbsp rolled oats2 ]" n* V$ o8 j0 i7 F/ Q0 V$ F0 Z
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, `! e2 F( ?7 p) r: tPreparation method5.39.217.76% [& j- L, ?, X; _( h0 s+ [

• 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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