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

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Strawberry soufflé with crumble topping and clottedcream公仔箱論壇) `. R6 b, I: ?  E& ~, e

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
5 V- q8 ]' ]% O: B7 t5.39.217.76Ingredients5.39.217.76, D# D1 h# }0 @# D9 c( Y8 L
For the soufflé
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5 j2 r: u0 h$ I" ^/ f600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb+ c/ }3 b% l7 B
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$ ~5 e# h. g- P6 r; n; r4tbspdemerara sugar
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1 lemon, juice only5.39.217.76( y! o3 p' I. W2 G8 u) W, n0 b8 r
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2tbsp kirsch公仔箱論壇: o3 I/ ]# }3 G& s* E! F) ^; o. R
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2tbsp cornflour公仔箱論壇5 t; U$ R  ?* Q, ]
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/ I+ g3 l4 C! B! _6 a# R5.39.217.7610free-range egg whitestvb now,tvbnow,bttvb6 l9 y/ ?  H: h& [2 a) x
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  F: X0 }) T* j2 `$ p85g/3ozcaster sugar
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225g/8ozclotted cream
/ j, L* u2 s/ j6 x: N1 Ftvb now,tvbnow,bttvbFor the crumble toppingTVBNOW 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。$ Q4 e2 q4 _! N: Q8 B
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& ?4 Q# b& H% x5 ]! E0 D5.39.217.761tbsp chopped pistachios
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9 y: T) n& Q( R) M  T+ Y8 Q: q& u" k! ?公仔箱論壇1tbsp nibbed almonds
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4 {2 \6 t3 D" x* d7 htvb now,tvbnow,bttvb1tbsp demerara sugarTVBNOW 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。* K- G: O6 \3 b" B/ ^( s% Z* ~
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Preparation method5.39.217.76. x, Q/ ]& \6 \! R& O% y

• 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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