[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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/ U; H2 C/ V& G$ m# rtvboxnow.comMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb8 j4 W0 ]' o3 U+ d$ Y9 K* T2 e; I
IngredientsTVBNOW 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。  k5 Z1 Z+ ^+ \- t3 ]4 O5 {
For the souffléTVBNOW 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 e4 Y1 p  I, v" A
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600g/1lb5oz strawberries, hulled
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7 K$ v) `( @" D* N( f4 B4tbspdemerara sugar3 {2 K8 U' G3 _; m
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7 L, N. u0 Y6 _* ~9 r. E8 ?tvb now,tvbnow,bttvb1 lemon, juice onlytvb now,tvbnow,bttvb! x- i( S) t' U" |, Y6 d
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2tbsp kirsch
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5 E* }: y' g% Mtvboxnow.com2tbsp cornflourtvb now,tvbnow,bttvb7 s5 |# \) ?& B( v' k
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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。: B$ X  z  X5 H! I7 y# Y& K
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/ c6 D. F" Z: STVBNOW 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。85g/3ozcaster sugar
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225g/8ozclotted cream& f$ O; ~  {( Z: _# b+ F* l' G: y
For the crumble topping
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7 _! D+ ~8 `2 H公仔箱論壇1tbsp chopped pistachios
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/ u" K7 i0 `" S8 F' k- l% ETVBNOW 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 nibbed almonds
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1tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut
4 B8 R- h3 I: H* \  vPreparation methodtvb now,tvbnow,bttvb2 }7 \) y' m! K

• 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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