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

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Strawberry soufflé with crumble topping and clottedcream
1 U' G. o) x6 R3 Q: uTVBNOW 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。
" R7 Q5 e/ k# P1 d5 r7 V公仔箱論壇公仔箱論壇7 |' v. h* {5 U  k

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) r" Q8 V" u. D, u  XMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.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。. W/ _, J) Z; X9 h2 c9 @* U* _: g9 n
Ingredientstvb now,tvbnow,bttvb- o0 b: w3 T6 g3 Z9 W; j1 d' {
For the soufflé
1 \6 @- r# m* L$ ?2 f/ F5.39.217.77:8898·公仔箱論壇, O" t+ C7 Y. |: t) r/ ]/ Z0 n) k$ @
600g/1lb5oz strawberries, hulled5.39.217.77:88981 W* W6 m9 _- n8 H
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4tbspdemerara sugartvb now,tvbnow,bttvb7 k. j$ e  d% f6 M- n/ U6 c3 L
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" O6 [6 w1 h+ l, L: L3 O+ p1 C公仔箱論壇1 lemon, juice onlytvb now,tvbnow,bttvb  r5 s4 d  T: P0 }4 y
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2tbsp kirsch
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2tbsp cornflour公仔箱論壇. q3 t) @6 ~" H, O
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10free-range egg whites
! x! Y3 H4 m/ u: y公仔箱論壇·
, b; G+ ]* r0 z9 I1 l. V. oTVBNOW 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。85g/3ozcaster sugar
. [2 @" p  \" j% z6 p+ j·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。- ]3 G/ E% ~+ m+ t# L
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。8 C; m* J1 K) `/ j& o
For the crumble toppingtvb now,tvbnow,bttvb# I( a( f3 m3 f7 N9 c, W. B
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1tbsp nibbed almonds
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& N  o0 A0 _' t4 ]: U5 d3 z% ?5.39.217.77:88981tbsp demerara sugar
4 ^7 E1 F, k: P* LTVBNOW 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 s+ z7 a% h. M4 y  i5.39.217.77:88981tbsp rolled oatstvb now,tvbnow,bttvb& K. m# |+ d: q  z
·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。- D7 Q* r6 N! r% D- c% r% U5 y
1tbsp desiccated coconut5.39.217.77:8898' h7 K% P; d3 d9 F0 t8 {: Q& g+ S
Preparation methodtvb now,tvbnow,bttvb0 P& h3 L" b# R$ @! {: T& Z

• 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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