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

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Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb9 K: G6 w" a7 l

  }6 k' y( q- I0 bTVBNOW 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" U( w/ K* {- ~
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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。( l, F9 i  y) s* Y# E  v; z8 |+ E

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflé# s: [4 Q# X# Z9 R. N& s4 g5 T
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& o; n% e5 Z1 [; d2 O600g/1lb5oz strawberries, hulled公仔箱論壇4 L: m4 u! {, _4 Y! }/ V  n7 \
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  e/ ~" Z( E3 y+ u) u( [) qTVBNOW 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 sugar
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- ]4 B, \7 ~- ~( Q5 o% g* K4 p公仔箱論壇2tbsp kirsch
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5 |' Y9 {; k1 {; N; m; s9 mtvb now,tvbnow,bttvb2tbsp cornflour
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10free-range egg whites
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8 w2 g/ P4 {# O: ^www1.tvboxnow.com85g/3ozcaster sugar- ?  }( t* j2 L6 S  g9 Y
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2 g: ^% s5 }, c+ ftvb now,tvbnow,bttvb225g/8ozclotted cream4 J" e7 B# p9 e' C1 G- z# x, v( s
For the crumble toppingwww1.tvboxnow.com: n- X( a7 @/ l* e
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) W" [2 q: q# H* }4 k3 H) wTVBNOW 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 chopped pistachios
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1tbsp nibbed almonds
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* q$ C) X4 q0 [; g8 d9 l1 Vwww1.tvboxnow.com1tbsp demerara sugarwww1.tvboxnow.com1 |4 N- ~! i3 \: b
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1tbsp desiccated coconut
+ W$ a$ ]0 o; S/ yTVBNOW 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。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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