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

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Strawberry soufflé with crumble topping and clottedcreamos.tvboxnow.com9 {5 a" x! J& a

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8 @0 R8 f" i1 S9 V3 l; l& iTVBNOW 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.公仔箱論壇7 y+ X) |5 B% t
Ingredients
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600g/1lb5oz strawberries, hulledTVBNOW 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。' J* p8 b4 ~9 o3 a# k& p
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2 e0 p( T% v$ b& V3 ros.tvboxnow.com4tbspdemerara sugar, x- k3 l3 g2 W& ]
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1 lemon, juice onlyos.tvboxnow.com% a, C7 A* [2 q8 m5 z4 I
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4 I+ R5 n' B6 R% 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。2tbsp kirsch
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10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted creamos.tvboxnow.com1 ~) T# @9 z) q9 N7 X0 m7 g  p1 c
For the crumble toppingos.tvboxnow.com/ o0 B6 K; S6 _
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6 m) s9 R$ c" E0 f1 r# V+ O; Q公仔箱論壇1tbsp chopped pistachiosos.tvboxnow.com) A1 c$ \! @% A6 w' B
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# K3 T# V1 x9 T& q公仔箱論壇1tbsp demerara sugar* s# n& C: ]) i
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1tbsp rolled oats公仔箱論壇; W8 T, \$ W) i0 p/ i& s
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1tbsp desiccated coconut
6 U* ?+ `' g  e( ~os.tvboxnow.comPreparation 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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