[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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5 ?; D% G: w7 R2 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
& p3 x0 X5 R% b5 D  e4 S& vIngredients
  `7 w% q  r4 i2 Itvb now,tvbnow,bttvbFor the souffléTVBNOW 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。) i; I# O& T* i( X- ]
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0 }! n9 d- E4 ~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。600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb5 ]) e, ^, u5 S) a  t
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8 s1 L* K) m- B% b+ D' u5 M4tbspdemerara sugartvb now,tvbnow,bttvb, c3 d4 x, a$ F4 m
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4 o: r: t( {/ z. M2 xwww.tvboxnow.com1 lemon, juice onlytvb now,tvbnow,bttvb# N" k! d* A$ I2 Q& D: F. E  [
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$ P) F0 o$ k# S  m1 ctvb now,tvbnow,bttvb2tbsp kirsch
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2 @! H# `$ H6 o& swww.tvboxnow.com2tbsp cornflour+ m6 z7 m4 z. |4 n
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' `- P, T1 L# q5 r- i" x  xTVBNOW 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 whitesTVBNOW 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。; k, G- X' `/ q+ N+ R
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85g/3ozcaster sugartvb now,tvbnow,bttvb  |4 G( ]3 T1 Q0 |+ u$ a
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225g/8ozclotted creamTVBNOW 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。: _# c/ b; v( m& C9 M. m! P
For the crumble topping
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6 }& F) E" i8 g: T1 ^1 Nwww.tvboxnow.com1tbsp chopped pistachios8 k- E% G9 S* G0 }" ^3 Z# }
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1tbsp nibbed almonds- f! S% j9 G8 T1 J- O0 V: ]" E
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1tbsp demerara sugar
5 r3 h4 i; k! }' Y$ {' \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。·
6 J9 W# }2 X# N" L: g公仔箱論壇1tbsp rolled oats
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7 n9 S6 U2 C( s+ h: GTVBNOW 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 desiccated coconut
- l" Y3 O: F7 M. C公仔箱論壇Preparation method$ ^1 e; {+ t0 P1 j+ [- v1 I

• 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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