4 X+ b/ v }& y* VMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé. T+ k0 B+ a% |! Z5 r6 itvb now,tvbnow,bttvbIngredientstvb now,tvbnow,bttvb$ l/ ~2 G) [0 S
For the soufflé 5 O% \4 K/ X; y2 J! R) qtvb now,tvbnow,bttvb· ) D& z- Y0 n4 C6 z1 Y公仔箱論壇600g/1lb5oz strawberries, hulledTVBNOW 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。5 E# a! Q8 g# P1 N' a; O# ?% {8 Y
· , m; U( h) s3 [: c4 X4 F4tbspdemerara sugar公仔箱論壇) ^7 ~9 ~1 P6 ]3 @; _/ W
· * J: i+ v7 {& j6 a) O3 _tvb now,tvbnow,bttvb1 lemon, juice only * f( _. E w1 D" p3 K5 W5 P5.39.217.77· * ^1 q. j! s, r$ i/ 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。2tbsp kirschtvb now,tvbnow,bttvb! I. a+ x/ g3 U- C. w7 s
· ! P, g4 w2 u( z0 ^2tbsp cornflourtvb now,tvbnow,bttvb/ z @, `8 X/ Y8 [/ i/ Q/ G" [
· + b' p3 [; a6 C: a+ t4 b" Qtvb now,tvbnow,bttvb10free-range egg whites + \- [1 D( m! F" }·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。7 Z$ s1 N( s" f2 v
85g/3ozcaster sugartvb now,tvbnow,bttvb2 l* v9 F; c0 H) S- F0 C
· 8 D0 O( q+ t# x( j/ v: `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。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。7 q5 F7 p6 b, _: J: l1 c
For the crumble topping# r: p6 z& @% G+ q
·5.39.217.77% Z; i5 H$ Y; x1 R9 N) a$ i
1tbsp chopped pistachios* e! ?' V+ N) q6 Y0 j4 g1 [
·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。, S1 _" L7 a; y, d% _) ?. i
1tbsp nibbed almonds % J* C' `$ G, ]7 l1 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。· * A' t8 E% E4 F1 O( T3 W! C1tbsp demerara sugar/ t5 J: q- f) _: X, m
·公仔箱論壇& w0 J- H' x! d5 S" k+ p: g1 x% N
1tbsp rolled oats / v v, [2 q6 i·9 F9 A m' k* x5 e$ ]3 P
1tbsp desiccated coconut6 A; i& b+ C5 O: G Preparation method% H5 C9 I; ?. Q0 ^1 L
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.
