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

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Strawberry soufflé with crumble topping and clottedcream5.39.217.76+ @  g0 D# @6 f5 c% D

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
; Y0 j, a- d& j1 C% E公仔箱論壇Ingredients
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600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb' Q- v: i, _# F
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% u" q9 H* s0 i/ k$ Htvb now,tvbnow,bttvb4tbspdemerara sugar
6 e% e  ~( y$ i5 ?: f! x公仔箱論壇·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。. T- P. @2 R7 Q2 o' F* i( [
1 lemon, juice only
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" C7 h2 z/ U; J& d' N9 W+ S2tbsp kirsch
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! a! i1 c/ P# i2 I% u. w2tbsp cornflourtvb now,tvbnow,bttvb, Y/ h2 E* S0 p3 h- a% Y
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, X3 t" N" P3 Q2 t7 F" |tvb now,tvbnow,bttvb10free-range egg whites
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85g/3ozcaster sugartvb now,tvbnow,bttvb5 V! K; v% r$ A$ z1 ~, R2 u) u5 ~% y; Y
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225g/8ozclotted cream公仔箱論壇( [4 j& d$ @! A3 k/ n. A7 W8 J
For the crumble topping
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1 K( Z) b  o) m5 I1tbsp nibbed almonds
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1tbsp demerara sugar
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5 Y9 ]0 q' ^# H- Y& V/ C1tbsp rolled oats+ i* z3 `4 c, ]3 Z
·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。! M  ~: T# T- Q6 p
1tbsp desiccated coconut公仔箱論壇! |* ~( f- w5 U% b; C
Preparation methodtvb now,tvbnow,bttvb  ?8 [2 l  `) i6 a" i

• 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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