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

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Strawberry soufflé with crumble topping and clottedcream5.39.217.76. S9 E6 l4 W' M( Q& K

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- [8 i% d( E5 MMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇0 j5 E! f( h  D- |. ~
Ingredients公仔箱論壇" M9 w0 l/ y. u/ J- X
For the soufflé
4 a+ e8 ]4 E% C& F0 m8 {·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。* U; @" C- P% d1 W! b9 H( w
600g/1lb5oz strawberries, hulled公仔箱論壇0 r4 I  P1 j( {% m' v3 l
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4tbspdemerara sugar
% S9 e) I0 k# @" otvb now,tvbnow,bttvb·
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2tbsp kirsch
3 h0 B8 l' M3 Y9 V公仔箱論壇·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。  x" a( q( T6 H& ^' W7 e5 M6 x; \  s
2tbsp cornflour
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10free-range egg whitesTVBNOW 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。4 P* j( {# l) M% t- Z
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: A  v- X. s- u. }- |+ Z85g/3ozcaster sugartvb now,tvbnow,bttvb$ {/ y3 P3 \! [8 a
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225g/8ozclotted cream
  h8 W/ R! y+ r  M# |, gFor the crumble topping
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% Z3 X: C& E9 j( U5 T( `# ]tvb now,tvbnow,bttvb1tbsp chopped pistachios5.39.217.76: S2 T- V- e5 j* x9 X
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1tbsp nibbed almonds5.39.217.76' e$ u; P. o- S; |$ J( A1 R! r
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; x  c- f& y# f8 u) |0 x& `% ^1tbsp demerara sugartvb now,tvbnow,bttvb0 s7 R% O$ @+ q- G! }
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1tbsp rolled oats* [2 j4 W) G$ `4 p! w# x4 V
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1tbsp desiccated coconut
7 r3 x/ w4 N& DPreparation method: O3 C0 I7 f0 M; p  K! f3 f

• 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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