[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, g! O5 y* @+ z! F7 z

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
) ]( P; {, S8 g+ @4 Itvb now,tvbnow,bttvbIngredientsTVBNOW 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。( O" C2 {5 P$ v. l5 |
For the soufflé
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' d3 h7 _) G7 m4 G% {9 _2 o0 ztvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled5.39.217.769 K: e1 m( g7 |% m
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4tbspdemerara sugar
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( t; v: G2 D; U# M9 _9 rtvb now,tvbnow,bttvb1 lemon, juice only
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0 ]  r$ n2 I+ p, r! t) h公仔箱論壇2tbsp kirsch# M1 g1 G' M! Q) p. Y
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" L# x$ m2 W+ ^2 E7 s: }8 x2tbsp cornflour0 {. z/ n' _7 G
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. f1 Q9 t, V8 }6 }/ `/ a公仔箱論壇10free-range egg whites
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  l# t4 z: W& L; M6 }tvb now,tvbnow,bttvb85g/3ozcaster sugar
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& B$ [9 B0 |% `9 K+ t$ N225g/8ozclotted creamTVBNOW 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。9 b! P9 _5 m' k9 g7 b0 C
For the crumble topping
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1tbsp chopped pistachios
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" @7 E+ N2 i# J1tbsp nibbed almonds
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' J+ e5 V0 u% ^9 F1tbsp demerara sugar公仔箱論壇4 X0 ]/ Z" P! h: `
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/ u- A: u' _; V: n8 Q3 F' o1tbsp rolled oats
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) z. Z5 Q. t+ j公仔箱論壇1tbsp desiccated coconut
0 |4 O1 {' j+ k* c& A2 R5.39.217.76Preparation method公仔箱論壇5 q) r  L3 n/ s7 }, t& F* O9 \2 G

• 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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