[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,bttvb7 O) Q1 f- i, v3 x. O

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/ q, _+ ]) w& }2 ?( q; P+ V+ E5.39.217.77Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb8 A/ l- i8 S' h( q
Ingredients
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600g/1lb5oz strawberries, hulled
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, q# @) t! a3 i. |% Ttvb now,tvbnow,bttvb4tbspdemerara sugar
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1 lemon, juice only公仔箱論壇, _9 e, Y6 j' I! }7 j3 |2 A1 Q: A; }
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6 h" z3 s3 ]+ r7 e( b6 X2tbsp kirsch
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2tbsp cornflour
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10free-range egg whitesTVBNOW 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 b; r: m$ C4 u
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: ]/ b1 ?4 L9 X# p+ w! w* y85g/3ozcaster sugar
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225g/8ozclotted creamTVBNOW 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 V0 D, M) E; v& @, ]( a& Q
For the crumble toppingtvb now,tvbnow,bttvb7 n, u  ^5 Y7 @1 |1 H& X2 @) j( U5 g
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1tbsp nibbed almonds7 G1 B$ X3 [: Z8 Y2 O
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8 u+ q& A( ]  A: d1tbsp demerara sugar5 I) ?" D' K* C4 l7 G
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1tbsp 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。- z8 i# u( w- E. z9 L
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0 p! P, v3 a2 h$ W6 J$ |1tbsp desiccated coconut
7 c) |5 K* A, g" @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。Preparation 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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