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

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Strawberry soufflé with crumble topping and clottedcreamwww.tvboxnow.com# z* o3 g, ~+ I! X5 a
公仔箱論壇7 a% b+ y, g/ i
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% a  X7 O, k& |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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
# y5 O7 ~$ g+ j( z( W# D- X公仔箱論壇Ingredients
) z6 |% {0 |4 dFor the soufflé
4 n1 h8 L7 I. V& f+ l% O4 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。·
$ K) P9 ?' y9 Z* H4 [4 `7 G" ~7 C; r公仔箱論壇600g/1lb5oz strawberries, hulled
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* K" N( g2 T4 V  j- }8 A2 _- A; bwww.tvboxnow.com4tbspdemerara sugar公仔箱論壇2 B1 P4 U3 |0 z& Z! U
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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。& @8 |2 y+ Z6 ^% G; b/ a) o
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2tbsp kirschtvb now,tvbnow,bttvb: v1 X" I. U" r0 k8 w* ^
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2tbsp cornflourtvb now,tvbnow,bttvb1 T/ ^1 P; ?! P! E. [
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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。' b0 Y- c6 t/ b% d+ J+ A9 b" K: D
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8 \, q8 X$ M' G1 U+ s8 B公仔箱論壇85g/3ozcaster sugar
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- V  [& `+ m" C3 D3 B225g/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。7 h. q$ m  @9 U9 S3 `  B
For the crumble topping, c9 Q4 `3 @- j/ k1 _& z
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+ o7 Z, ?: C4 z5 W9 w1tbsp chopped pistachios公仔箱論壇, Q/ F$ r% n: V7 p+ Z% [  D
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9 j! i! N; z4 K1 r6 c' y1tbsp nibbed almonds
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1 X; u7 V5 {' R# Q( lwww.tvboxnow.com1tbsp demerara sugar
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1tbsp rolled oats
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" X6 h5 `9 e1 n* `: nPreparation methodtvb now,tvbnow,bttvb7 L( o8 }4 ^4 R' T$ 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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