[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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5.39.217.76, b- v$ Q: t. V" D$ n/ {
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
& p* m1 t: g7 w# iIngredients
8 s  L, ]  B3 R5.39.217.76For the soufflé# O" A9 _- M& v: @  C3 W! {* y7 Y
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5 U# L/ F, r5 Y& Z600g/1lb5oz strawberries, hulled
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. ?% M' E5 V7 r9 u+ `4tbspdemerara sugar5.39.217.76  Y1 x( P$ n# ?: n* ?% j
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1 lemon, juice onlyTVBNOW 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。! M4 W6 R, A9 S3 j
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2tbsp kirsch
6 K: _+ A4 m! D1 f) \0 c6 e: K0 o公仔箱論壇·公仔箱論壇: q2 t! B1 Z7 P; ^6 t. Y2 x
2tbsp cornflour- i% w: u& ?8 j- Y- u
·公仔箱論壇1 @( ], P# R7 t! p
10free-range egg whites  W9 I( Y( }& X
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5 E0 I* ?* E6 A6 F85g/3ozcaster sugar
9 W7 K$ I2 q4 [, V3 C公仔箱論壇·
3 L9 \+ P% w9 ]- S" I& V+ u# l225g/8ozclotted creamtvb now,tvbnow,bttvb& X/ x! B) z! _' X* m1 y4 E9 b, n
For the crumble topping
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1tbsp chopped pistachios/ F. W( s! p! T( S
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7 t3 ?, M! j  }( x3 \% _" g公仔箱論壇1tbsp nibbed almonds
" ?+ y! h" G7 J" s# L# pTVBNOW 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。·5.39.217.76( v$ G4 f& F, I2 Q! y
1tbsp demerara sugar7 T) f( {! j9 D$ {! G# N! u
·公仔箱論壇, z6 P! }, P  C3 X% J# I
1tbsp rolled oats
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' X2 e9 r3 M. [, Z% [  |tvb now,tvbnow,bttvb1tbsp desiccated coconut5.39.217.76' c: E% F& V" E: g6 [9 h; S; w
Preparation methodTVBNOW 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。7 g: s! _1 M; V7 M! K

• 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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