[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,bttvb4 q# A4 C; T+ a8 z* U

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; ?) N/ I! W4 H/ utvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
+ w! `" T9 G# z  @; k' \( }) O8 ]/ T" [公仔箱論壇Ingredients
% I1 O5 k/ Y# L3 otvb now,tvbnow,bttvbFor the soufflé公仔箱論壇4 ?$ ]8 G1 T" T$ z% F8 ]! `) v% i
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3 ~0 b. s( W$ \5 ?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。600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb7 [5 B8 \" h# _$ N" c4 u$ e$ c- R, V
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$ m# i" h  s- X公仔箱論壇4tbspdemerara sugar
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( I1 U$ `6 D& X2 ^; ~1 lemon, juice onlytvb now,tvbnow,bttvb& _9 `) G7 Y4 H- z; t* f- ?
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2tbsp kirschtvb now,tvbnow,bttvb# P) H; c7 t" b3 _7 r( g# }/ R8 b
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2tbsp cornflour5.39.217.76$ o1 b- b: w, p2 z0 [
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10free-range egg whites5.39.217.76+ q2 [6 h6 Y+ c% q: J
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' v6 n% ~3 w7 i* |* o5.39.217.7685g/3ozcaster sugar
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225g/8ozclotted cream
! _5 ^! r* z! J9 j+ n( EFor the crumble topping5.39.217.76* _8 N3 n# T5 P5 C# A
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) }  T- |$ H- E9 e公仔箱論壇1tbsp chopped pistachios5.39.217.76, J- y6 _3 ]/ Z" K% e; y& D$ O
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1 ?( F& X3 r. D/ {- n, g8 \5.39.217.761tbsp nibbed almonds
" Y( j. w' I4 s6 D% S! a  b' 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。·
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" l+ @: W' B+ ^0 i1tbsp 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。' ^% O+ Q, j: i5 o/ W7 J+ V
·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。+ k" F7 g# Z  s) Q
1tbsp desiccated coconut
/ S4 x  x2 r" Y( E. M4 kPreparation 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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