[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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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇, d1 V9 v) G: g6 h
IngredientsTVBNOW 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。' n7 k+ L7 a1 o
For the soufflé公仔箱論壇' P' ~1 I# p' b+ ^2 v0 k; h
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600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb. R6 d4 V. U7 A9 X8 {) c
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4tbspdemerara 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。$ G0 S6 g# Q0 r! H" c! l# `* W
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1 lemon, juice only公仔箱論壇0 O* f9 _# `3 ^1 C
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, D" s6 a. ~% l) G公仔箱論壇2tbsp kirsch5.39.217.76! U# u3 W0 I! a9 r
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/ ]7 c: r& y* Y0 U8 K; Y. k8 d5.39.217.762tbsp cornflour
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10free-range egg whites5.39.217.76  C0 J) L- a! F* U& K- u
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( D. E% _5 ?: n, V% A4 A公仔箱論壇85g/3ozcaster sugar
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: K9 m( D$ y& g5 YTVBNOW 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 cream5.39.217.76& m) b5 @$ _! \
For the crumble topping5.39.217.76$ Z& S5 E/ F5 }  ?1 t# o3 }7 O$ ]: S; Y
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1tbsp chopped pistachios' b% n* F2 }: ]" L
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1tbsp nibbed almonds公仔箱論壇) q8 E& F9 v( y9 N+ ~9 S& Q  @$ ~
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% N/ g- j9 o9 E/ c1tbsp demerara sugartvb now,tvbnow,bttvb( ^4 |4 C9 L, s: {
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: W- A2 N9 q" a2 U3 ?5.39.217.761tbsp rolled oats
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  {. ?% G" [) iTVBNOW 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。1tbsp desiccated coconut公仔箱論壇. k. b6 w, U/ Q
Preparation method5.39.217.762 R2 b' K6 ^0 q4 }$ f" y! s, N

• 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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