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

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Strawberry soufflé with crumble topping and clottedcream
, K: M7 Q$ F% s* U4 l2 `8 W公仔箱論壇公仔箱論壇; g1 \- p! I: }. a! s  o

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( L( [  g/ V% m4 w5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.4 Z# ]. y& n% M8 x+ |6 m/ _
Ingredients
& G9 @0 R! V) @, s5.39.217.76For the soufflé8 F' m1 m. F8 t  ]7 W: k5 ~  Y1 x% J
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600g/1lb5oz strawberries, hulled5.39.217.76; ?/ z; I- G+ V" ^! C
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4tbspdemerara sugar5.39.217.76# n, @! w) y9 u2 e
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0 N( {! v7 v' s# _tvb now,tvbnow,bttvb1 lemon, juice only, ^$ S# ^- }/ d' F
·tvb now,tvbnow,bttvb! t( b8 l1 v# O2 l& f! e# \
2tbsp kirsch8 j! }: E: Z- o- U$ K4 Q7 d
·tvb now,tvbnow,bttvb7 Q) n) C9 h# S5 y
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。) |1 P5 r& o# S. O8 z$ F3 _
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10free-range egg whites
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- j1 q! t' |. V. M3 L8 O) t2 z" e- Y# atvb now,tvbnow,bttvb85g/3ozcaster sugartvb now,tvbnow,bttvb( L/ G0 Q: M) O6 e
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225g/8ozclotted cream; h$ h5 ^0 y; q/ [) H
For the crumble toppingtvb now,tvbnow,bttvb% k3 v6 Q% p$ i2 q6 e4 D( p
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' t, t: E$ L6 l" k, j4 B1tbsp chopped pistachios
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& I& Y- t8 [0 @6 _tvb now,tvbnow,bttvb1tbsp 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。3 Z5 G# }. M7 b, w9 f1 T2 @& `
·tvb now,tvbnow,bttvb; |) }. I3 Q0 |% E" n9 B$ q
1tbsp demerara sugar
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+ h; m- g$ d; X) p9 Z2 o/ MTVBNOW 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 rolled oatsTVBNOW 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 K. Z) W- p, b% J3 J, G: g! O* g
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/ J- r. `  ~: atvb now,tvbnow,bttvb1tbsp desiccated coconut
3 U* h6 J  w' S2 m/ @5 S4 ~tvb now,tvbnow,bttvbPreparation method& w3 R% v! Q$ _9 a$ A! d

• 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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