[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,bttvb2 X3 x( C6 ~# h7 Z

3 p" Z$ I  \0 t* q5.39.217.77TVBNOW 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。  P, R$ u2 R3 s6 {% h
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公仔箱論壇9 T% i) j, s* U( d
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
3 C' x8 [& y( ~; i  W) p8 U7 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。Ingredients
9 ^% P, ~- c8 ?2 Qtvb now,tvbnow,bttvbFor the soufflé公仔箱論壇" R' E- s% t  c6 _
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600g/1lb5oz strawberries, hulled1 M- f; S/ l, M% }$ d  G. u
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# I& T4 b- R0 ~$ B4tbspdemerara sugar
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/ n' @9 X, A1 Y5.39.217.771 lemon, juice onlyTVBNOW 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。2 u+ ~' v6 v% _  P
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" D7 S( p+ ?- W! M0 E+ K. J2tbsp kirsch
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- l, A6 {) X; b- z5.39.217.772tbsp cornflourtvb now,tvbnow,bttvb' M: W( P3 ]& {# x4 b7 T
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10free-range egg whites
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( X) P6 z2 M! ?$ Wtvb now,tvbnow,bttvb85g/3ozcaster sugarTVBNOW 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。4 K' v" \* u% T
·公仔箱論壇$ d; f3 }* ]0 M
225g/8ozclotted cream
8 d- ~3 b( T+ f" U2 F( W! Rtvb now,tvbnow,bttvbFor the crumble topping0 W0 i4 j6 f' d( K+ d
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$ k1 g+ Y4 T0 t' X  v1tbsp chopped pistachios
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# s3 c( w8 y$ k' `  B/ V. O1 E" cTVBNOW 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 nibbed almonds
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) A& g) Z/ Y9 g3 m公仔箱論壇1tbsp demerara sugar0 {3 P, B& O  t1 p/ W, r" c7 r
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! D, G7 L  k& n' I1tbsp rolled oats9 R- j/ t- H* V- T* s8 b
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1tbsp desiccated coconut
) i4 Q2 o7 J, c2 X0 v3 `9 btvb now,tvbnow,bttvbPreparation method1 ~. l1 ]# {# r4 j8 s1 e

• 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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