[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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8 \! K' ~* ]9 Y4 T. A9 o( H; G2 `Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.9 |7 v& R0 R% l+ s
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。" b) w9 A0 F3 U, m% s# x
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。+ Z; E( W% x. J$ o: y" ]; @8 Y
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600g/1lb5oz strawberries, hulled
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. ^) m, Q, f8 B! X1 s5.39.217.764tbspdemerara sugar- o$ w. v. Z. |
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2tbsp kirsch3 \2 q2 x0 o2 f8 J
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2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar
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( i( M" o+ E  h4 y3 ]! X4 G/ i" v# `5.39.217.76225g/8ozclotted cream公仔箱論壇+ I" i8 j! A/ y: e1 ?, h/ P; T9 ]
For the crumble toppingTVBNOW 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。6 u% Z3 t" E) B  X
·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。# L5 b  T# h6 q" w: l" E4 n
1tbsp chopped pistachios7 a6 X* j0 Z9 _3 l3 Z$ L. {
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1tbsp nibbed almondsTVBNOW 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。2 v8 k& k/ k$ B9 s! I
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- f. M0 m7 e2 O* X公仔箱論壇1tbsp demerara 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。& l, X- M1 p3 l4 I, |9 L/ y
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1tbsp rolled oats
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1tbsp desiccated coconut
2 U2 S$ A- c' F5 |- O公仔箱論壇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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