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

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Strawberry soufflé with crumble topping and clottedcream6 b3 `1 k) x, L; Z4 C$ l6 q! Y
5.39.217.773 O, P' K$ G; i7 N* Y" W7 ]! \

2 y5 ~1 O9 X- I! j0 R# {, s3 |公仔箱論壇. a( W; d- _  B
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, d$ r7 I6 N4 s$ d2 @" STVBNOW 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。tvb now,tvbnow,bttvb; J/ t+ Z4 T/ t' A6 \
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé." V4 D" N1 |) n5 f' I
Ingredients! o0 I' p2 ^9 Y" J) s* i$ x( J
For the soufflé5.39.217.772 h5 H# L1 k2 V
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% s9 u0 z. D; }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。600g/1lb5oz strawberries, hulled
; E6 F+ T: R# U" l+ Q- c+ T·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。* q' U9 x& \6 J& J: m+ H. R
4tbspdemerara sugar( M9 o' h; h: c7 Z: `6 l* D! P
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  j; i; V# ]& X/ H- L( }9 X5.39.217.771 lemon, juice only5.39.217.77, s" j# v! P' A( s0 P
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4 A0 w9 F6 ~5 J# r7 P9 {& S5.39.217.772tbsp kirschtvb now,tvbnow,bttvb$ Y3 p1 r% O0 q$ |2 g% |$ a1 n$ I% D
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2tbsp cornflour; f8 |3 }2 B* P
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10free-range egg whites
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5 S) i1 g# X1 F5 @1 G3 u公仔箱論壇85g/3ozcaster sugar
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* N! ?9 r  E1 G5.39.217.77225g/8ozclotted cream
/ t4 {- m# V0 G/ jtvb now,tvbnow,bttvbFor the crumble topping5.39.217.77) r* X, [  D9 ?2 d# {
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1tbsp chopped pistachios
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; Q% ?: F) M, C# [8 o& }; e1tbsp nibbed almonds
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# d7 c! g: c7 q5.39.217.771tbsp 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。7 G. W' o! G# p8 {, m% U1 Y. n6 s
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- t+ M+ N% K. P- itvb now,tvbnow,bttvb1tbsp rolled oats公仔箱論壇. v9 @9 r* S! E6 T& b: G% ^- }
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1tbsp desiccated coconut$ z8 `9 r% V  a# H0 ?) \
Preparation methodtvb now,tvbnow,bttvb1 v, m0 x) H) z! q! o% ]  a

• 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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