[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,bttvb$ t- \6 k0 Y% w: v9 f3 u- i

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& j2 t  A; n" j: P. X, _" L: S公仔箱論壇
7 w+ G1 U. A9 Q2 a5.39.217.77
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  D! S6 m9 y+ T% zMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.4 Z3 s: K6 U0 I
Ingredients8 I/ ], b% @7 G8 g0 S
For the soufflé
( I& k; L* ]0 E5 d1 w5.39.217.77·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 j" i- d8 q+ k$ s
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。! N( @7 N5 R# o4 p* W
·公仔箱論壇9 l# W+ L+ ~" b( c2 x
4tbspdemerara sugar
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1 lemon, juice only
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! |' ^& ]; x! @2tbsp kirsch
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0 X* H+ n9 d# S7 l  A5 Q7 ~2tbsp cornflour
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10free-range egg whites5.39.217.775 H6 i4 U% }8 o6 \- D* J% ?5 a
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8 v& @' N8 `  B3 V85g/3ozcaster sugar5.39.217.771 `! r# P/ o. N
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7 i% a% H( U! \! r8 X公仔箱論壇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。+ {- W, E/ t/ t: E, x
For the crumble topping3 p& s/ d% x3 [5 g; H& y
·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。+ b$ d0 p, t- |2 D
1tbsp chopped pistachios3 X- W) O! |" @* R
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1tbsp nibbed almonds
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1tbsp 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。6 E% P$ {. t1 ~& x
·公仔箱論壇3 _8 R# a  {' j9 ?. }8 x7 A
1tbsp rolled oats- a7 u- s% t4 f' n
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1tbsp desiccated coconut
1 v  `; C6 E" _) I+ ^  \& J公仔箱論壇Preparation method5.39.217.77( s2 b% ~/ G1 \4 `2 f, j

• 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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