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

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Strawberry soufflé with crumble topping and clottedcream
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5 q8 K# ]6 J" q2 q5 W* Q
IngredientsTVBNOW 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。# X- ]& w# m" J- E6 t; o
For the soufflé
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, o; C0 ?8 ^+ O2 _: Q  M! x' h600g/1lb5oz strawberries, hulled. z3 G; c- ?4 k* _  ~+ X
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4tbspdemerara sugar
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; l; n: k# {- A. |2 k+ t! Q公仔箱論壇1 lemon, juice only' P& l% {5 P; _- o' `. s/ w( Q! n
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+ n; q: {/ g8 c& p% ]9 V8 Y% zTVBNOW 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。2tbsp kirsch
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2tbsp cornflour
2 D" y5 E" V" e+ Z: p" W! t' 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。·
6 Y4 O: x( y- O/ {! m; d6 n公仔箱論壇10free-range egg whites
: d( N. {: Q4 p  OTVBNOW 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。·公仔箱論壇; ^: l$ x4 U; l& E( e5 F/ c7 W; O
85g/3ozcaster sugar
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+ ^0 E! f, x4 Z* }! kTVBNOW 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
+ @; _. |! i4 ITVBNOW 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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1tbsp chopped pistachios  d# P' [5 x7 b+ O" m& M
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/ q2 H6 n* A* N3 Z( ^9 J1tbsp nibbed almonds
" c+ p9 _3 e9 T9 |" L6 y( v, S/ C·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。# A3 v4 M: u2 P& z' |6 J5 j( _
1tbsp demerara sugarwww2.tvboxnow.com  q" k, O" m+ p5 J' X" I8 s' X
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# p8 ~7 M1 Y. g, {& Qtvb now,tvbnow,bttvb1tbsp rolled oats
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! O. a1 g- N% s7 M0 s3 \: `1tbsp desiccated coconut
, h  \2 O, ?7 B0 fTVBNOW 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 methodwww2.tvboxnow.com9 E8 P" j, }- N) T; I3 c

• 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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