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

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Strawberry soufflé with crumble topping and clottedcream5.39.217.77:8898" R; A' ^" L8 [0 q* ]; M2 v

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3 M6 h9 [7 M( W5 q" P9 y' r$ hMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
4 F* n. N8 ^) v9 a' t0 }8 HIngredients5 M, u" Z8 U2 a; @) \
For the soufflé+ H) x5 t7 W& s. E% Q
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+ L, s, x( B) {# p% a' FTVBNOW 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
1 Z3 k/ y1 W; R5 i" s( rtvb now,tvbnow,bttvb·
. b6 {! x. V. p8 N$ Y, V3 o+ O  otvb now,tvbnow,bttvb4tbspdemerara sugar
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1 lemon, juice only
, Y4 h5 _! f# Q' }5.39.217.77:8898·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 m4 t  w% t- `. S- K* J
2tbsp kirsch
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8 m* e3 |- a$ F2tbsp cornflourtvb now,tvbnow,bttvb  ]& |# j* ^6 E; n* n& o9 w% i! N
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" U) \9 n+ U6 zTVBNOW 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。10free-range egg whites5.39.217.77:8898  m$ y3 O0 o; F/ D2 z) I7 s
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# y1 X7 l8 q3 D5.39.217.77:889885g/3ozcaster sugar5.39.217.77:88988 S2 A8 m& q$ y" n0 S* C* S
·公仔箱論壇7 Y, F' [: `/ l* _" k
225g/8ozclotted cream
  r3 g2 d2 K8 J4 _) A. j1 h2 rTVBNOW 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
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1tbsp chopped pistachios5.39.217.77:88982 J. v3 d1 q& f, U! W
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2 ^3 P; X1 \' s2 @1tbsp nibbed almonds
+ n- ^1 l( }4 D+ ftvb now,tvbnow,bttvb·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。) s7 v+ q- A7 z& E! b
1tbsp demerara sugar
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( U2 p) G( V2 r# P5.39.217.77:88981tbsp rolled oats公仔箱論壇& y: ]: k3 h  h9 R6 e
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- D& x$ W) Z* k7 u% e- }; h/ Ztvb now,tvbnow,bttvb1tbsp desiccated coconut公仔箱論壇8 h4 g1 b+ E: }" b7 z; u* K7 g
Preparation method
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• 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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