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

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Strawberry soufflé with crumble topping and clottedcream+ ~5 ?8 Z: r# X9 B

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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。/ z; [7 O6 r/ N. T' P+ G' Q

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇- S0 G4 U+ q- [  q2 P) V
Ingredients
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600g/1lb5oz strawberries, hulled
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4 \6 A: u( A5 Q$ p* ]  O+ F5.39.217.774tbspdemerara sugar
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1 lemon, juice only
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( m+ L5 K: V& c" @  `: k9 Y* i2tbsp kirsch公仔箱論壇7 r9 e% h8 w3 o- t: w
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+ `. W6 ?% W7 l& j1 r# n( N2tbsp cornflour
  B+ Y( f0 c4 z5 \0 C% E: TTVBNOW 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8 Y) t+ i* L5 L% j" V7 f" i$ A
10free-range egg whites# ^) c/ v& a. s
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9 l7 \- A: G0 ?% I/ P+ S+ x. ~- H1 pTVBNOW 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! L* F+ `& w' u4 U4 K: Q
For the crumble toppingtvb now,tvbnow,bttvb9 E4 |) a. c' Q3 X3 o
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1tbsp chopped pistachios4 P5 ^: Z- M3 p! s% x
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( r, S: }+ D: ]' [tvb now,tvbnow,bttvb1tbsp nibbed almondsTVBNOW 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。; J/ u# L& T3 A% l1 B% t
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1tbsp demerara sugar5.39.217.771 z. g1 z3 V) Q
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1tbsp rolled oats
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' z! R( c, N' U3 x! utvb now,tvbnow,bttvb1tbsp desiccated coconut公仔箱論壇6 u% {0 {0 f/ E5 Y& e& Q3 Z8 P
Preparation method% i" M* [+ D# P2 |  @4 H9 I

• 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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