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

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Strawberry soufflé with crumble topping and clottedcream, g+ `* w2 h) b/ H7 z3 r, ?

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) K" S$ n  b% fMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
0 t, {' m4 x. y6 w. otvb now,tvbnow,bttvbIngredients
# }( i3 C8 m* ytvb 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。) S% v, o* i  U8 h- }0 g
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4tbspdemerara sugartvb now,tvbnow,bttvb/ r6 y1 W, p6 i5 f& [
·tvb now,tvbnow,bttvb) v$ j0 N# |0 A4 H: d2 g& |/ F
1 lemon, juice onlyTVBNOW 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 ^" X4 _( E5 Q( s$ F" R+ P4 e) j
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2tbsp kirsch5.39.217.77:8898( S, q2 }: x" K' y; V
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2tbsp cornflourTVBNOW 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。" c0 I5 P. K! v. F* ^- ^
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! r: j0 t) l$ O10free-range egg whitestvb now,tvbnow,bttvb( i3 A+ W" p1 \9 {+ r
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85g/3ozcaster sugar
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$ M. [# F1 M6 {$ Z公仔箱論壇225g/8ozclotted cream
; e8 X/ x3 z/ g& m  s7 `公仔箱論壇For the crumble topping
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1tbsp chopped pistachios
" ^$ z- P: O6 L$ x5 b9 f+ Wtvb now,tvbnow,bttvb·tvb now,tvbnow,bttvb1 N  K7 u- q9 p* w
1tbsp nibbed almonds
! G. K+ ?* v2 B2 o3 w$ n公仔箱論壇·tvb now,tvbnow,bttvb4 K- R- [, b* |9 q& H
1tbsp demerara sugartvb now,tvbnow,bttvb# e1 P; a* F! ]. p3 h; [# O) v
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# `6 W' `: K! t1 m" P5.39.217.77:88981tbsp rolled oats2 I) u+ T9 ?* I% m
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" o! H/ b( j& A2 A  Y公仔箱論壇1tbsp desiccated coconut
2 H9 }& o+ u) t3 W% X. K5.39.217.77:8898Preparation method4 p1 c. x! m+ m/ W

• 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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