[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.com4 y6 |1 a0 n3 H$ u; V8 i
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& u0 R! q3 q/ Y. ywww.tvboxnow.comMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
! X: d3 N0 c. M1 l: D1 v公仔箱論壇Ingredients
, j9 T7 R8 @% ?3 @9 W: H  I/ MFor the souffléwww.tvboxnow.com4 }! R% ?8 b" ?, e
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, j- W) `- I" B600g/1lb5oz strawberries, hulled
! `* ^  y3 Z/ b* H9 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。·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。# Y( y3 m6 a$ t3 @' T) r& {
4tbspdemerara sugar
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2 s  ]4 R! P# {" H4 m1 lemon, juice only
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2tbsp kirsch! p# V6 f0 v( [; m, ~8 e
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' x& r: o! i5 ztvb now,tvbnow,bttvb2tbsp cornflourTVBNOW 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。2 r/ E* y/ Z! T' F$ N+ o$ E
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2 j2 v. t/ q6 G, Y10free-range egg whites
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85g/3ozcaster sugar公仔箱論壇! J# A  f  Y' j" F8 ?
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225g/8ozclotted cream! @& S- j; }, ]6 {! @# d) X
For the crumble topping
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1tbsp chopped pistachios公仔箱論壇$ C( l" t8 K' d' R$ s6 i; _
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1tbsp nibbed almonds
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1tbsp demerara sugar  H& V( C, F% l% V- Y8 T. |
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% I3 K& \9 @0 \2 W% ^3 x1tbsp rolled oats
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1tbsp desiccated coconut
6 L3 `6 Y+ e$ w: L% U6 h2 PTVBNOW 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。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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