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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
" f0 m- |" b9 T公仔箱論壇
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.  k9 ]- x" K  G
Ingredients4 u8 X" b$ Z: T8 j" Z
For the soufflé5.39.217.767 {, M7 n' U- p: n7 W7 S
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& g4 e6 O4 ^* L" r5 j公仔箱論壇600g/1lb5oz strawberries, hulled
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* H: L' }1 i! u- a. ?5 b1 g: h5.39.217.764tbspdemerara sugartvb now,tvbnow,bttvb; q$ w5 d4 q1 S0 E: v" m; p1 s% w
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% w5 @, W0 `. W. t1 lemon, juice onlytvb now,tvbnow,bttvb! N' B# I$ D  n2 ^# y! S0 d
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2tbsp kirsch
6 D  g$ q, Q9 h2 G* V+ e3 G·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。, Z  t! _4 x1 u1 x6 ~
2tbsp cornflour公仔箱論壇& i9 o: w' {- }" V4 K9 R# @
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10free-range egg whites  D5 Q/ s! @/ V  n' U
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85g/3ozcaster sugar
" j& ?  W6 o& a. T6 }tvb now,tvbnow,bttvb·公仔箱論壇5 u! o- h* C7 p+ K/ z
225g/8ozclotted cream
! ~7 m# f  @  J! T5.39.217.76For the crumble topping
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4 z, o/ `! m! H0 i3 ~1tbsp chopped pistachios
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1tbsp nibbed almonds
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! A3 @2 [6 B% u4 V4 d1 V6 a) S, y1tbsp rolled oats; ~, z, b; }4 _; u% r0 G. r
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1tbsp desiccated coconut公仔箱論壇% k6 f; D0 o- e! X
Preparation method5.39.217.76+ |, I+ D* M# s; o6 P* R; ~, q0 Q

• 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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