[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( E0 ^; _7 ^4 O  f: E0 s, \# P
5.39.217.760 O4 T+ |+ M9 Y' c  J& ?( K  e/ \9 _
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
1 B5 `! f6 s. \1 }) Q9 y# n公仔箱論壇Ingredients, K3 J3 ?8 Y, ~: ]
For the soufflé7 [0 j5 g$ q% Z* X# K6 M
·公仔箱論壇1 M' i& a$ B, L" C
600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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2tbsp kirsch
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5 H4 F. N. Y! A  v  v& G7 s, G; z2tbsp cornflour3 c& {9 R' r( z0 P  p2 a
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& m  ~, r- P5 O6 p( n& B! q5.39.217.7610free-range egg whitestvb now,tvbnow,bttvb: j8 T. d. i6 N3 O# y( h
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4 s$ p' e' k1 f% c9 I: W& ]5.39.217.7685g/3ozcaster sugar
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225g/8ozclotted cream
9 c8 @$ q0 \# R( oFor the crumble topping
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1tbsp chopped pistachiosTVBNOW 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 _; o' H6 F2 p- |1 r* a) s
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1tbsp 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。2 t( }5 @( U4 u% z8 c
·5.39.217.763 K; X2 Y  Z/ L3 n
1tbsp demerara sugar+ _% \7 v2 t& t- \0 I5 v3 a! J8 I
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1tbsp rolled oatstvb now,tvbnow,bttvb' S8 V( w& }  S
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1tbsp desiccated coconut0 T4 ]. W- P* V1 e6 W0 I
Preparation method公仔箱論壇+ W: f& n# j! M8 ~; F5 [9 G

• 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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