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

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Strawberry soufflé with crumble topping and clottedcream
  V' i# v- M, d4 G) rtvb now,tvbnow,bttvb
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: {/ X( N0 g& Z  ~/ G  \Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.( R" ^& f5 B+ x/ ]. p7 H) K( r9 q, ~% J
Ingredients
8 |$ r! b5 t7 q9 a" c0 mtvb now,tvbnow,bttvbFor the soufflé5.39.217.763 A# [% z7 B+ c
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  u% E$ t1 ?4 t. T3 `600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb) A% D6 ~  K% N& A9 W& n" |5 E
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, c. @$ k+ r! E5.39.217.764tbspdemerara sugar
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7 P+ E" I& z! M5.39.217.761 lemon, juice only5.39.217.76: s' J/ e* N  v8 V1 C
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2tbsp kirsch/ S8 g8 E0 b* `# t- X0 T0 ^# y
·tvb now,tvbnow,bttvb8 |. _2 b. z# ^3 ^# T; p
2tbsp cornflourTVBNOW 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。0 v+ O% d% H' _0 R8 A
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10free-range egg whitestvb now,tvbnow,bttvb8 X7 k3 z/ K1 \' h/ o' N: L) x* v
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; p6 |3 t7 t0 @0 k* W4 p4 [; m8 ?85g/3ozcaster sugar
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" X' m! W1 y; h+ vtvb now,tvbnow,bttvb225g/8ozclotted cream
) S9 W: }4 p) {For the crumble topping
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0 [9 o! B( V3 A/ D" C4 h% ctvb now,tvbnow,bttvb1tbsp chopped pistachiosTVBNOW 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。1 o" e4 F' u0 S+ [" O
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: z& Y, T9 t! f5 r公仔箱論壇1tbsp nibbed almonds+ d' r- b3 e6 b. l
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; N' a+ ?  u3 ]! R+ \7 v# q1tbsp demerara sugar公仔箱論壇& O8 M' ]$ \" I) o( I1 s1 A
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1tbsp rolled oats
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1tbsp desiccated coconut
+ o7 W  b# v4 s7 e" p' D; etvb now,tvbnow,bttvbPreparation method# F" h1 O: C8 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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