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

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Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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。! f* S+ `, o& G. |% Y0 ]; F
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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。0 s( f) P- }4 t, h4 g
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
- f; ~, s+ k% Q0 r7 a' [9 I公仔箱論壇Ingredients
5 U2 b1 L( x/ O2 x! 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。For the soufflé
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% {) ?+ q2 o9 b600g/1lb5oz strawberries, hulled0 ~/ N+ Q+ ?, D5 J- @, L
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, h" J) B* J& s4 P1 {2 U4tbspdemerara sugar
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! P4 V1 a  v/ U' j) s1 aos.tvboxnow.com1 lemon, juice onlyos.tvboxnow.com9 j! u& p' E5 W/ P% C
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2tbsp kirsch9 P' g) z9 _/ ]2 X5 A, u2 P  @
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2tbsp cornflourtvb now,tvbnow,bttvb- O4 {( V) I# `1 }% J4 R
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5 M: b5 T1 p/ z2 `' ]tvb now,tvbnow,bttvb10free-range egg whites
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5 \* z3 J% ^4 B6 t$ x85g/3ozcaster sugar公仔箱論壇) I( D) n7 D0 J! p3 C, W
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225g/8ozclotted cream
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' q2 c! h9 p' j, [! A3 S1tbsp chopped pistachios
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1tbsp nibbed almonds
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* n& @: u, D/ ^: `- X, G% O1tbsp demerara sugar' J4 A: a: |, P3 |! i1 F
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1tbsp rolled oats公仔箱論壇" c* p# M1 j* u5 F- a2 b
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$ K5 Z8 M1 E* ^  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。1tbsp desiccated coconut
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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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