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

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Strawberry soufflé with crumble topping and clottedcream0 W. j7 x. c# S/ a  C
公仔箱論壇5 O4 h# z/ \, l- J  c

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.www2.tvboxnow.com" t- y- A0 B" B3 T/ C) Y
Ingredients
* Y& [. J" T( L) X% BFor the souffléTVBNOW 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& J; ?6 ]! d! l# M' N  x
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600g/1lb5oz strawberries, hulled
9 ~3 _6 g( N9 E4 k! s2 A! ~·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。! E/ X+ V. ~- y( k3 w
4tbspdemerara sugar
2 O9 G8 {4 Z: {% Y! \$ \公仔箱論壇·
8 g) W1 ~- J5 U3 j, _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 lemon, juice only公仔箱論壇. s# b1 o  b! y- x
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2tbsp kirsch
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2tbsp cornflour0 K1 p# w: w. M, ]# j
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' d* f% T& U: D' u/ s2 i  }8 N, [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。10free-range egg whites
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7 z5 R, e+ d0 zwww2.tvboxnow.com85g/3ozcaster sugar
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For the crumble toppingwww2.tvboxnow.com, z4 X( R; F5 ]5 F3 K) O
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1tbsp chopped pistachios
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5 z$ s" Y+ _5 {0 f, ~# w1tbsp nibbed almonds
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2 o7 Z' s9 u5 y1 Dtvb now,tvbnow,bttvb1tbsp demerara sugar
5 k  h0 Z, N9 h& q$ ?* _公仔箱論壇·
5 M, p8 {# I) p" X! L  M# z& V. L1tbsp 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。9 |2 y  |1 m5 J& E* R$ a) f% O# y
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1tbsp desiccated coconut
- F& u5 l: _1 yTVBNOW 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。Preparation method. ]0 q' t0 @+ g: F4 P

• 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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5 u: s+ E( h  N) A公仔箱論壇