[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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. Q1 z: f) T6 J8 SMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvboxnow.com; u, T' ]8 ~- m
Ingredientstvb now,tvbnow,bttvb# l0 n5 P; K" k+ E& Q
For the soufflé
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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。9 p0 h+ n& z: p! X
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4 [* i' [, M8 i7 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。4tbspdemerara sugartvb now,tvbnow,bttvb) T$ I8 s1 I! }8 Q/ l4 K  }
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1 lemon, juice onlytvboxnow.com9 x" |. {! X7 T+ i
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" ~/ D" [5 r( D: s% {2tbsp kirsch
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) B: |& g0 b, N; l& k9 i2tbsp cornflour, s, r8 K6 ]- _/ Z5 e" u8 d* ~# a
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10free-range egg whitestvboxnow.com) E/ J6 V7 ?$ `; w; v. _
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, a2 J; p: n8 c' D" R1 otvb now,tvbnow,bttvb85g/3ozcaster sugar
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9 f: ^; U* D8 w) L6 A; C8 V225g/8ozclotted cream
8 j8 Z9 z' r8 c7 K; D5 ~( ^tvboxnow.comFor the crumble toppingtvb now,tvbnow,bttvb0 s1 P$ f. z4 x. M5 a
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% w1 P/ H$ h5 b- `% P' ]. ?公仔箱論壇1tbsp chopped pistachios
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. ^6 d0 Q( `- [$ P9 `: t8 s4 X. W公仔箱論壇1tbsp nibbed almonds
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1tbsp demerara sugar
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1tbsp rolled oats. `0 }/ e! J5 B( G/ h, ]# ?' s
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1tbsp desiccated coconuttvb now,tvbnow,bttvb! d+ \: U0 p$ J0 D- _+ z5 T0 O( Y9 h
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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