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

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Strawberry soufflé with crumble topping and clottedcream. _1 N- L; L5 J

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.www2.tvboxnow.com$ R$ i5 S7 t# x# {) T
Ingredients
5 ?. _. {% H# q, w4 H( t6 Y% x. LTVBNOW 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 soufflé
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+ u4 @% ?" z* k  e( g: V5 jwww2.tvboxnow.com600g/1lb5oz strawberries, hulled* P, V$ d/ m0 u3 |( M; b
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3 g+ m) C! ^$ T( U" [& ?4tbspdemerara sugar
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: @; }3 t) |3 @6 m. t% sTVBNOW 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 lemon, juice onlywww2.tvboxnow.com5 S+ G! \$ R7 I
·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。* M8 s6 n1 @5 `* _8 ]) ]' M7 j& i
2tbsp kirsch
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2tbsp cornflour
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10free-range egg whites
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+ Q) a5 L+ k: ~% `  o+ etvb now,tvbnow,bttvb85g/3ozcaster sugar
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: m4 |. ^6 ^' ATVBNOW 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
  p$ @0 D& v; S- m4 ~For the crumble topping
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1tbsp chopped pistachiostvb now,tvbnow,bttvb# D: q, t- U) q0 J, C
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  Z" P# Y( }( z4 V; B) p1tbsp nibbed almonds
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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。" _6 n9 s) }! J
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! @* E3 k% r, j! r1tbsp rolled oats公仔箱論壇) n  p! {" D7 V9 p# \2 b
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1tbsp desiccated coconuttvb now,tvbnow,bttvb2 t1 V" _% f2 H) ~. ~! N4 [) B: k7 H
Preparation method公仔箱論壇6 [1 z* x  I: R1 ]1 r8 e3 Q3 Y

• 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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