[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$ \* M+ |5 C* z+ _1 U  [  `5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
8 _$ I' N; H: U9 {8 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。Ingredients
# `5 W( [6 A. F# \1 t) Y' }5.39.217.76For the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar公仔箱論壇0 Z1 L) x7 P) n& \+ p% D
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1 lemon, juice only
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) a1 S: J: b7 n1 W0 I2tbsp kirsch
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2tbsp cornflour
) G* V, L; Y/ Z$ g+ K. D  Z. q·tvb now,tvbnow,bttvb3 H8 [* K  E$ U" A
10free-range egg whites% f$ ^$ k: I9 v( w# |' o* z, f: u
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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。" I3 j: [. R% m+ g, k
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$ r$ ^( `" U: H. X% u; Z9 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。225g/8ozclotted cream
  v& G- m7 }4 _. @7 ~" v# f- ]5.39.217.76For the crumble topping- i$ f9 K# V8 x  }. Y
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+ U$ R3 @& B& Z- y+ R5.39.217.761tbsp chopped pistachios5.39.217.76& l/ C! Q6 }. O& U5 {: l$ T
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7 g, f: s$ k& @2 b  v' Stvb now,tvbnow,bttvb1tbsp nibbed almonds/ h4 s& }% v8 e
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1tbsp demerara sugar& i" a' M+ i6 X& G& K2 ^
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7 {8 j4 c8 o/ i+ T5 K) ]1 e1tbsp rolled oatsTVBNOW 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& Q5 [! I3 r; ]5 B4 B
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1tbsp desiccated coconut
4 x+ r; N  G4 _. e; P: M) d- K5.39.217.76Preparation methodTVBNOW 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。* S; e- n/ e; E4 H4 D4 U

• 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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