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

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Strawberry soufflé with crumble topping and clottedcream" `0 M+ w& \! R" b: C2 `! i6 J

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5 k3 L" Q) ]7 }( q公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb4 e& h: ]8 }, T5 R: P6 i- H, w; _) R" r
Ingredients
, B3 F1 M0 R; |7 o2 h2 Z* Dtvb now,tvbnow,bttvbFor the soufflé
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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。$ s2 R7 U' d/ n/ L1 o* u3 m# \
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% I1 _% S  f" _# V" D4tbspdemerara sugar
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1 lemon, juice only
, T# m& R! ^  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。·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。2 G7 r# k. g8 k5 L, j. h
2tbsp kirsch% o4 |. z7 ]0 k4 h& Q5 c
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2tbsp cornflour4 \5 ?+ d' b' H* P$ k4 z
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6 Y+ B. c( X* B+ I10free-range egg whites
2 v3 ~0 Z3 y+ ]1 H+ K! s4 xTVBNOW 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。·/ k* F5 X9 X; o1 n. P$ P7 F! k
85g/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。$ p/ [+ ~* ~4 Q& e) e- N
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1 d% X" k7 y/ p2 _8 \5.39.217.77:8898225g/8ozclotted cream
9 Z+ \( {6 P: U+ T$ m4 J( ~- H) [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。For the crumble topping公仔箱論壇( [& n$ ?% w! H$ y$ x
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  p5 [0 `* p0 V7 @2 T$ e/ [# b- j1tbsp chopped pistachios. L) `( x8 B, K1 o" ^8 E
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$ y7 L- Y! p* Y4 \* XTVBNOW 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* U- l; n5 ^; N- G5 D
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1tbsp demerara sugar
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+ C- n) O" l7 q# y7 y9 M1tbsp rolled oats  k$ S/ D0 n# T' _
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1tbsp desiccated coconuttvb now,tvbnow,bttvb& C  R2 b8 T$ }7 k+ V  V2 W; s
Preparation methodTVBNOW 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。1 u- F2 H/ y" H, o

• 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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