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

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Strawberry soufflé with crumble topping and clottedcreamwww3.tvboxnow.com, D/ ^. U$ y, ?( \$ d8 B1 s

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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。5 K$ H" v( |  p# C, v* Z3 [+ Y: g
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb2 }- O! X4 N" }2 `! q
Ingredients
8 \8 [- c5 n  W3 d+ H) r# qwww3.tvboxnow.comFor 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。- `) Z& U1 A0 l; N
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0 a- w& D9 b# D7 g0 d2 Gtvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
4 F+ Y0 A% _( c3 JTVBNOW 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。·tvb now,tvbnow,bttvb8 ]8 N5 v/ e: R% }4 b' L
4tbspdemerara sugar
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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。, i3 v; x1 B- A  P4 d' p8 Q8 i8 M# e
2tbsp kirsch公仔箱論壇* J5 w4 k. h; y' C- B+ ~& g
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4 ~6 c- x6 G. y% z8 Q( btvb now,tvbnow,bttvb2tbsp cornflour公仔箱論壇* N2 N, \; V; |& Y+ g3 [; U. m3 I5 S
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( S$ }) L9 }# ^6 w7 z# o2 s( m, R* c10free-range egg whites公仔箱論壇. ]8 W% t& D3 v  F, W
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85g/3ozcaster sugarTVBNOW 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。- E) c$ y5 ~# K5 E* ]
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7 a$ i' `, {" y! W8 o' s) awww3.tvboxnow.com225g/8ozclotted cream! ?$ I) R9 G# ~2 f7 z* Y3 }
For the crumble topping公仔箱論壇: A* u# ]( g) ?4 Y5 i$ l6 {0 w- f
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1tbsp chopped pistachiostvb now,tvbnow,bttvb& p5 L+ w: C" D6 z5 X
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0 D# V* B2 @# j3 y! V1tbsp nibbed almonds
  Y8 j6 g: v, E2 p. t  A公仔箱論壇·www3.tvboxnow.com8 ^0 p1 T  j# {- \8 J( @" U  ^
1tbsp demerara sugar
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1tbsp rolled oats公仔箱論壇* O3 N) U+ d8 c4 ~2 k# e3 k1 x
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1tbsp desiccated coconut
5 e! W  l( C5 G8 sPreparation 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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