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

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Strawberry soufflé with crumble topping and clottedcream公仔箱論壇% F. R5 |1 y- {( e' b! a5 W

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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。. F. r3 `9 N! z: w1 M0 c$ n  K# W6 V" ]

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb2 k. p3 \. k( j; I" b$ q
Ingredients
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600g/1lb5oz strawberries, hulled公仔箱論壇! ~5 t7 l, }7 \4 r+ B6 P2 R
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- c0 a/ z9 \" H) J* WTVBNOW 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。4tbspdemerara sugar
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9 p5 h/ J: J; G5 K5 d2tbsp kirsch公仔箱論壇; ?7 W# M2 ^- `/ G0 k4 u& S, B9 d
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# b0 d+ s: U- A4 o公仔箱論壇2tbsp cornflour5.39.217.77- [( A( C* ?  G
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3 G' n0 `  Q- W6 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。10free-range egg whites
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& B9 ]5 o" J+ c; j5.39.217.7785g/3ozcaster sugar; O' _# b3 ?& A# S; S$ e$ s  E
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" z$ N8 l3 {4 I& j6 [$ o- 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。225g/8ozclotted cream
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1tbsp chopped pistachios
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1tbsp nibbed almonds
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+ o& ]/ T% O/ k, f* H5 S; f公仔箱論壇1tbsp demerara sugar
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* v* ]$ w, K" T' O& {0 z1 UTVBNOW 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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1 ], [* b  J, `公仔箱論壇1tbsp desiccated coconut
5 f1 A4 Y( T& x% f4 r; i7 \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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