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

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Strawberry soufflé with crumble topping and clottedcream4 s* U/ ]' w) q1 I8 f( O4 e

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  N+ j' b$ R7 V! e, DMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.760 S8 u9 E* ?2 c, t
Ingredients3 n) ^( _$ y6 v
For the soufflétvb now,tvbnow,bttvb$ W! M/ P: Z# x) N5 @; ~
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600g/1lb5oz strawberries, hulledTVBNOW 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。  ^3 [" T% n7 w# X" x5 h% H5 \
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; Z. W2 m6 s, Z4 i8 s' e公仔箱論壇4tbspdemerara sugar
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, l+ P! t! ~0 |: y1 ]5 W. B# k公仔箱論壇1 lemon, juice only
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% e5 |5 A, u8 K, b/ y2 T( e2tbsp kirsch
5 @5 z! X/ q9 y! N. t0 T% i公仔箱論壇·
+ g# H$ _% f, L4 _tvb now,tvbnow,bttvb2tbsp cornflourtvb now,tvbnow,bttvb7 P2 Y* A) N. a% n. a% }, @
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10free-range egg whites公仔箱論壇0 n" U# ?: {5 X# l( \: [* H% d8 P
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85g/3ozcaster sugar
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225g/8ozclotted cream! V$ @1 r* o* y
For the crumble topping
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1tbsp chopped pistachios5.39.217.763 G' M3 m" p, e. Z0 o8 @
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/ [# `: i6 a9 v/ k: H* p1 V5.39.217.761tbsp nibbed almondsTVBNOW 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。( s! ^4 N3 W. N* @  m
·公仔箱論壇6 K7 y" V5 r$ k& s
1tbsp demerara sugar6 s7 u6 S2 U- E$ I) g; V8 Q
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1tbsp rolled oats
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2 C+ H' u( P' w1tbsp desiccated coconut
3 A/ T: K( ~. v4 x6 Vtvb 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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