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

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Strawberry soufflé with crumble topping and clottedcream7 x% C2 a8 S+ t/ `

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5.39.217.767 v+ q" O3 A$ @0 A( g, w
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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  U2 {( r5 }: m8 B. `3 CFor the soufflétvb now,tvbnow,bttvb" ~4 b/ x9 ^) Y: h( u9 w% U
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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。- ^" B* e' H, N; K0 t% O, Z
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4tbspdemerara sugar
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* j: z, `9 v, A公仔箱論壇1 lemon, juice only
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2tbsp kirsch5.39.217.76( k0 q5 E- {9 u( ^* P7 t; G
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: _' h' H, Z) }, d3 M) G9 Q, m2tbsp cornflour
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! k& H/ M' a; o& ^公仔箱論壇10free-range egg whites公仔箱論壇$ m$ _- x  R* N( _  A1 T
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2 O& |7 u/ V: D  J6 ], C( u+ c* B0 A' Mtvb now,tvbnow,bttvb85g/3ozcaster sugar
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4 D+ G8 f0 Y- H: t* O5.39.217.76225g/8ozclotted cream3 z" U2 _$ M7 Z, c, V
For the crumble topping
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+ `$ v% ^: I: s1tbsp chopped pistachios2 e* T1 H& \# E; Y, d% p
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2 ?& M+ [& ]4 C. a& }: p' {3 Y3 D1tbsp nibbed almonds
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1tbsp demerara sugartvb now,tvbnow,bttvb$ ?) E' b8 S& w' C: ~
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1tbsp rolled oats
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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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