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

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Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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。( j8 l' c& ?. {  j

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3 F- x3 F! d8 K  fwww2.tvboxnow.comMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.www2.tvboxnow.com* s/ F& C4 U- ?# x& c
Ingredients公仔箱論壇! g$ P& z8 |* k7 \& j
For the soufflé
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- Z7 C# m4 B: @. ^3 n1 ]& 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。600g/1lb5oz strawberries, hulled公仔箱論壇: U8 |% J( x  G& j" `- H
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% O- j, {5 T; r, _- v  i公仔箱論壇4tbspdemerara sugar
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1 lemon, juice only
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2tbsp kirsch6 B7 V8 z, c- [8 g4 S
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: s0 Z6 K- D$ _2 e3 Z- wwww2.tvboxnow.com2tbsp cornflour
0 w. d& Z1 r8 w" D6 Y·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。) r  L( g  O) Z& ^4 h# d" O  N5 C4 U! H
10free-range egg whiteswww2.tvboxnow.com; \7 s/ b( K# X/ a
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85g/3ozcaster sugar
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225g/8ozclotted cream) ~8 r4 P9 x& |. l+ a9 Q- S
For the crumble toppingwww2.tvboxnow.com% _  G# ~9 N- v$ J/ s# L
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1tbsp 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。: s, w6 n! C5 l+ ~1 X6 Z
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! Q2 X6 ^) B) @" E* K* z, ]1tbsp demerara sugartvb now,tvbnow,bttvb: ]; r2 R# A9 i
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0 [# S/ a2 D( k) VTVBNOW 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。1tbsp rolled oats
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2 Y* [* x! M/ {3 V% |- ~/ @( x1tbsp desiccated coconutwww2.tvboxnow.com0 I6 o# z  l. ^0 ?4 _% U3 R6 n
Preparation methodtvb now,tvbnow,bttvb( n  o' i* ]# V

• 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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