[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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公仔箱論壇- [! Q7 E5 }  u; ]4 V. h

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb! {1 w, W' t6 ?4 ?4 u$ x/ U* ?
Ingredients) Y+ ~0 E& M  o* O
For the soufflé& H. H* x8 g% T7 A, }
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600g/1lb5oz strawberries, hulledTVBNOW 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 V+ u6 q% E! r+ s% J
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4tbspdemerara sugar公仔箱論壇% u# l$ p0 D- x
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1 lemon, juice onlytvb now,tvbnow,bttvb' Y( q0 E6 N! n: d! V
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6 b& v- Z4 Q6 ^0 D  i2 s5.39.217.762tbsp kirsch
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2tbsp cornflour$ K8 E- m" o( w% j4 S
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85g/3ozcaster sugar" f5 F5 U# a6 H8 i- B& c1 E3 G# o
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225g/8ozclotted creamtvb now,tvbnow,bttvb: G, b1 o7 w  E9 s! X& v2 D
For the crumble topping公仔箱論壇( ]+ a- N' E* q; X1 K' ^' {" i8 s6 k
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1tbsp chopped pistachios
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3 g4 u9 ]* \+ X& btvb 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。: f! w4 o; Z, w. \2 b
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# m8 s# m8 H/ G: Z. }TVBNOW 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 demerara sugar
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1tbsp rolled oats公仔箱論壇# _- l; T, v# j& h. w' j7 ?
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1tbsp desiccated coconut
/ O8 Z8 I! E/ Y) e+ z7 r公仔箱論壇Preparation method
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• 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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