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

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Strawberry soufflé with crumble topping and clottedcream. s: n  o- W0 ?5 a% w: Z
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb9 i: `/ V' o0 z, G1 \: i! v
IngredientsTVBNOW 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。& Q8 o# U2 Q. m* j% Z
For the soufflé0 }! Y0 F9 T% _& n) l5 r. D
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600g/1lb5oz strawberries, hulled
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: g) r, I7 U& {4tbspdemerara sugar
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& c6 Q8 y' ?, K: a; z' S+ d公仔箱論壇2tbsp kirsch5.39.217.77:8898. N- |" R$ g1 M% ?+ c% }
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2tbsp cornflour公仔箱論壇, y* G1 J& d' N  n
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10free-range egg whites
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85g/3ozcaster sugar0 V+ \0 l8 f# }. X# R/ T
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' c$ b, {4 r- J: R5.39.217.77:8898225g/8ozclotted creamtvb now,tvbnow,bttvb* v+ `- _0 l  B4 |
For the crumble topping公仔箱論壇1 x1 M) [3 _3 O. l. P' Q
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! R( _# E! E8 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。1tbsp chopped pistachios
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1 o) @3 t- j3 KTVBNOW 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 almonds9 d9 u' X; h; T9 `
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+ M# s5 g. Z$ a8 f1tbsp 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。2 n# Z0 `- k& l1 W4 F6 n
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. m5 p4 F2 ?5 h) ~tvb now,tvbnow,bttvb1tbsp rolled oats
5 A# b# \) h& R  f2 B  m" }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 |2 n) f, h) Z- N: s9 i: K1tbsp desiccated coconut
3 f4 H/ h4 U- M# O% GPreparation method# C+ V5 X5 T" D9 _) h

• 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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2 }) g% o! N+ M( ~+ w5.39.217.77:8898, b& @# ], P: c! c: 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。8 v# N6 M, [* s% z2 Y: p9 w+ v4 {