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

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Strawberry soufflé with crumble topping and clottedcream
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" c3 _. D9 c' V$ C1 X" BMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.77:88984 C' s- d- A. X, Y5 a
Ingredients& E7 U& X* E: B7 {
For the soufflé公仔箱論壇2 m& s* \& U7 e
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& S% P- R  J7 v) q5.39.217.77:8898600g/1lb5oz strawberries, hulled
6 P, h+ W, y0 s  J3 _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。) v, }; _2 \7 a6 m7 X/ G- f$ J
4tbspdemerara sugar
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5 h+ g9 Q* ]+ @! ^  ~2 o+ W5.39.217.77:88981 lemon, juice only
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& c+ Z8 d5 {- K7 C5 d1 g- f; ^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。2tbsp kirsch
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2tbsp cornflour
- Y6 y8 T4 Y1 Z2 Q$ a; B, NTVBNOW 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。·公仔箱論壇+ z" b+ U6 o) c
10free-range egg whites5.39.217.77:8898  ], B5 B+ B# Y: U& J! A
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& |2 a( u+ X" X" m7 z85g/3ozcaster sugartvb now,tvbnow,bttvb( Z8 |% [# K8 a! F: S1 S
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' m) r# d# P) H: q6 L225g/8ozclotted cream
; |/ l! ], k9 S# h公仔箱論壇For the crumble toppingTVBNOW 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。" E1 ?  y+ m- S. \  c/ E
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" b8 a- q  }" m. K公仔箱論壇1tbsp chopped pistachiosTVBNOW 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。- W3 Z! I3 ~! D2 x" ]
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6 \$ p2 f# K! g& l( S( B1tbsp nibbed almonds
/ X7 J7 ?2 X8 G9 @% n3 f- R" a) O5.39.217.77:8898·
2 e7 L1 V* X# s/ `( u8 h, D; CTVBNOW 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 demerara sugar
% H6 u7 K; u4 v3 L5 t5 N) p* d公仔箱論壇·7 k) r! e7 C( ]. u1 k+ p- n+ B2 Q
1tbsp rolled oats5.39.217.77:88985 ~. c0 F7 y/ z5 \
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& u4 @. U- c- P$ t5.39.217.77:88981tbsp desiccated coconut5.39.217.77:88985 P, ]0 y( Z6 S0 c, o  K
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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