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

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Strawberry soufflé with crumble topping and clottedcream5.39.217.760 N$ j' `; c! _4 I  k

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflétvb now,tvbnow,bttvb: [/ ^5 K" I1 J+ \" k
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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. I* ~; q# G+ V: r! U3 p4 G, N5.39.217.762tbsp kirschtvb now,tvbnow,bttvb4 }5 h8 ]6 z8 o7 z# M* M0 L
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2tbsp cornflourtvb now,tvbnow,bttvb  B) ~5 l' a  K8 q9 y, T
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0 A) B1 Q  C6 e9 [( T10free-range egg whitestvb now,tvbnow,bttvb& |1 ^+ R( ?$ v6 A% i
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85g/3ozcaster sugar
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5 B- D' T4 I& htvb now,tvbnow,bttvb225g/8ozclotted cream
. t. F2 A2 O( A" ~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。For the crumble topping% ^3 _5 ^# A# ~' T( ~- g  K
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1tbsp demerara sugar
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1tbsp rolled oats+ X' m. X: M% }9 B: I8 V+ F5 n- |
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7 x& R* ^7 n( R/ s7 ~0 _  s5 m' ]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 desiccated coconut
6 Y. g3 T  Z# `9 i, q3 \! j9 ]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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