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

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Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb! \5 {- G1 G( R( b$ O

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: O2 B! S! h) S8 N8 Utvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb6 {4 T( h6 q. e: \0 p6 p* B
Ingredients5.39.217.77:8898( z6 t- ]. P! e: f9 ^- g) }+ e: C
For the soufflé
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4 Y1 v! t- I) d8 u2 T. hTVBNOW 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公仔箱論壇2 S9 U1 i% [4 ?) n: P, w9 N
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3 x* D: x6 ~) @( Z公仔箱論壇4tbspdemerara sugar
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, U& z& O0 Z' n" j8 d( @tvb now,tvbnow,bttvb2tbsp kirsch5.39.217.77:8898* b0 h7 P- k+ l9 G* R) {
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( m4 T- q: S5 i! W; p7 U6 B" otvb now,tvbnow,bttvb2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar
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! C# i' J3 p) k( s: _1 H$ S225g/8ozclotted cream
* Z3 [" |& _8 E+ v1 n. E# n) h; cFor 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。6 ?5 Q, a" m! d
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5 E" T* d7 A- R* WTVBNOW 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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1tbsp nibbed almonds5.39.217.77:8898# f* [7 {% ^; s8 d
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: b/ K/ _3 H3 O! x( P) {) {% c8 s8 @tvb now,tvbnow,bttvb1tbsp demerara sugar
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5 d( w4 j6 k: Z! r0 [5 I) VTVBNOW 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 rolled oats) _: l2 }2 h4 h/ F8 {9 U
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1tbsp desiccated coconut
2 S4 z9 |! c8 Q1 M' E# cPreparation methodTVBNOW 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。5 O( E+ B: @; @' Q

• 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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