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

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Strawberry soufflé with crumble topping and clottedcream
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& ~/ X- S/ L, i& S( y8 V4 @公仔箱論壇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。: }6 k; O& O3 g* U4 m0 v
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.2 }2 \( J9 ^9 _. d. V- j
Ingredients
5 p7 d6 B/ ^( E- L3 M8 R公仔箱論壇For the soufflé+ q$ o; s3 w9 u1 f
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600g/1lb5oz strawberries, hulled5.39.217.774 ~& f* y1 P+ I+ B* L: Z
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. `+ E7 k( w. D8 O7 I. _) Btvb now,tvbnow,bttvb4tbspdemerara sugar
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1 lemon, juice only
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2tbsp kirsch1 H8 ]! l  ~& s- D% o' p
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$ F% J8 {; n1 p6 s; ^  [5.39.217.772tbsp cornflour
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$ g0 k& M0 ^; w4 ~9 R3 Y: N* g) rtvb now,tvbnow,bttvb10free-range egg whites
8 Q/ X6 _& y$ S! O0 W1 A, @5.39.217.77·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。9 F$ G- Q. z5 J$ V. M
85g/3ozcaster sugar
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0 I6 }( J7 u# m4 o4 {3 Z5.39.217.77225g/8ozclotted cream
& Z3 s( N5 |6 A1 O; U/ U4 E公仔箱論壇For the crumble topping公仔箱論壇) C" q* h" S8 q& \( ~) F5 V2 _% }
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4 N4 w/ i5 a% X* }6 wTVBNOW 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 chopped pistachios
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1tbsp demerara sugar
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1tbsp rolled oats( Y, s) k( N7 w
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# X4 J9 E4 ]* j6 q1tbsp desiccated coconut
) k; X8 X1 w4 Q. N7 m2 J" HTVBNOW 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 method5.39.217.774 {" i/ l! W' 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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