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

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Strawberry soufflé with crumble topping and clottedcream" C5 J8 u, f) k9 X% Q+ g0 K
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
# r9 J% ]9 F4 n0 [; b/ Z5.39.217.76Ingredients. S8 J1 o3 C3 T& L
For the soufflé6 c$ `, Z( v( b2 E, w% w  b0 t
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# [* e3 y$ `+ i: Y) U; S# Jtvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
% t9 f- g! L1 s( d+ r! G5.39.217.76·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。% y( a1 e2 G6 i0 g& m! v9 ?6 L
4tbspdemerara sugar
, N  H- i6 N8 p- C9 v$ uTVBNOW 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。·
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2tbsp kirsch
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2tbsp cornflour
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1 N" V- `0 E+ D' d10free-range egg whites
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  s3 z( g8 K( n2 Z公仔箱論壇85g/3ozcaster sugar
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3 f$ m! l- L/ M8 L5.39.217.76225g/8ozclotted cream
! J# M. X/ x4 V' a' o公仔箱論壇For the crumble topping
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9 J0 \( b- [+ s2 k% H! M' J1tbsp chopped pistachios5.39.217.76  R! t. R6 Q. O4 v
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1tbsp nibbed almonds
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1tbsp demerara sugar
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' h! x$ V) p3 [+ i- e8 j: v公仔箱論壇1tbsp rolled oats
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1tbsp desiccated coconut
: r& A1 l) Z. qtvb now,tvbnow,bttvbPreparation 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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