[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,bttvb* R* V: R% w/ Q7 |) |5 @. i/ R
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3 p. z2 t5 J2 l7 k6 p5.39.217.76  e( L8 Z, k, x" ]8 p$ T! e
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9 [# C5 w# C8 M/ eMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
; [& C3 p1 c) J3 G7 j9 `8 ?( JIngredients: s5 [8 N; i) c) M3 v, |( O2 o
For the soufflé
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600g/1lb5oz strawberries, hulled公仔箱論壇! _( P( k; G8 q0 G0 W1 \/ X1 R
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4tbspdemerara sugar
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6 |& n6 n+ z& |- ~tvb now,tvbnow,bttvb1 lemon, juice only; G  |2 }( C' M; P$ H
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) z& h( N+ O& [( l- y5 F公仔箱論壇2tbsp kirschtvb now,tvbnow,bttvb6 M. w; w' W& K
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  U) @0 H3 [' Y) m8 Y* Q; OTVBNOW 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。2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar; o$ V9 ?5 h; `0 f7 v; u6 W
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& }, G- ^( L/ w! E! ?  V公仔箱論壇225g/8ozclotted cream公仔箱論壇4 D# k/ X6 m+ x3 u) r+ W7 H  @% p2 \
For the crumble topping
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, I) `' H. w/ h$ U; m5 F0 C5.39.217.761tbsp chopped pistachios公仔箱論壇. s( S* c" r6 z, T5 n
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1tbsp nibbed almonds/ n6 i2 J- I7 R/ g* f
·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。, [1 u$ [6 A* p' G8 D! Y# R( u
1tbsp demerara sugar
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1tbsp rolled oats5.39.217.76& s9 [8 _! G6 n3 r
·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。# g3 T) j, C( I' t' }
1tbsp desiccated coconut8 G" d) G8 _' z0 }# U. r+ z
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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