[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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0 T% V4 |7 u" c# W" Z  W5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
9 N- W, M9 ~2 e& ]% ztvb now,tvbnow,bttvbIngredients
4 H3 S8 c$ d+ _8 E1 Y1 ~For the soufflé
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600g/1lb5oz strawberries, hulled公仔箱論壇, d- b. Y! f, ]
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. i& h8 x' g6 m1 v& ~' e: \" A4tbspdemerara sugar
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1 lemon, juice only; z. j# A$ l" S6 ~' _
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( }, T* z: ^0 x- B2tbsp kirsch
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) |/ D) K% [9 [3 `+ ^( U, w2tbsp cornflour公仔箱論壇& f7 {; ^# `7 o; B+ B
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( u# S) S. z% r- F# m+ U5.39.217.7610free-range egg whites5.39.217.76% a6 L2 T/ h- J# }& v) f4 g- X5 f
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9 A& [5 q0 g& H7 L公仔箱論壇85g/3ozcaster sugar
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5 V( E) d5 e, M1 w公仔箱論壇225g/8ozclotted cream
( C! f0 \  h1 W3 y0 S; mFor the crumble topping
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1tbsp chopped pistachios5.39.217.76( Z$ r; @; S: f; R8 a) `
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1tbsp nibbed almonds
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1tbsp 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。# `+ q9 H- [. a. w8 o/ Q# V6 N
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1tbsp rolled oats5.39.217.76, g0 q' R* g4 F8 j
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1tbsp desiccated coconut
+ E3 ~% t: e& h: `, y3 M5 \tvb now,tvbnow,bttvbPreparation 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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