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

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Strawberry soufflé with crumble topping and clottedcream0 O1 r; [. V' ]1 Y- s( Q: {
5.39.217.77! S( C& r! _* X; Z/ T2 B
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
( T# L* Y# S$ e  A* g. H& w# mIngredientsTVBNOW 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。$ b- u! b. m( H, _; D9 A
For the soufflétvb now,tvbnow,bttvb" p. \* R# h9 s: m5 F$ ?
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9 y- F: I1 [# h+ KTVBNOW 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。600g/1lb5oz strawberries, hulled公仔箱論壇2 A  x# @3 |+ u* Q4 a
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4tbspdemerara sugar5.39.217.773 k! C0 ?( Y/ ]" d3 [
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! o8 ]5 d1 N; Q# Qtvb now,tvbnow,bttvb1 lemon, juice only5.39.217.774 e# Y! t) V7 @4 j( B$ F' i
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* z* G$ x  q$ m" |1 J3 p2tbsp kirsch
' ?7 `& j' O( eTVBNOW 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。·
3 ]. o7 i1 y. y  J; J5.39.217.772tbsp cornflour
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10free-range egg whites
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: n, k3 k1 O1 b) a7 X  o' O* d" Mtvb now,tvbnow,bttvb85g/3ozcaster sugar
$ s$ {, g- B9 H$ x( t: [) z' e  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。·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。( c* ]4 K! U7 @4 M' o( \
225g/8ozclotted creamtvb now,tvbnow,bttvb( d; ?& I0 b) P+ e( t! z
For the crumble topping
0 @7 \8 |: [2 E) Q! W- s·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。4 F4 `1 {  W6 A  a3 ^0 Y6 O
1tbsp chopped pistachios
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  B5 F" l  \5 w- Btvb now,tvbnow,bttvb1tbsp nibbed almonds3 ^( R: D: c" s" _5 J
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' q6 `3 r3 i1 ?# z1tbsp demerara 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。3 s; ]" `  x/ u
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& o( `: n" H* L3 P; [% z' [: s9 _) K1tbsp rolled oats
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1tbsp desiccated coconut
3 V# C! z$ X6 ~' I8 }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- v/ z5 {7 v# l$ B, ~5 u

• 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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