[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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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
& V  h. f/ D. }, g: X$ Q; Ktvb now,tvbnow,bttvbIngredients: r5 G5 h# |9 P" [1 s1 y
For the souffléTVBNOW 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。! G( V# z. @; ^6 h( B# |
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600g/1lb5oz strawberries, hulled公仔箱論壇6 L3 b! @" [* U' H$ w! J" t
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$ X- n6 v) s+ e% x9 C公仔箱論壇4tbspdemerara sugar公仔箱論壇: d; k# m. }1 a) b7 W& A
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1 lemon, juice onlyTVBNOW 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。. y7 N% `; y, F) [0 n
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! b5 P; `- L( k2tbsp kirsch
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7 D3 O+ W* r, z+ A$ G; P8 @% `; n5.39.217.762tbsp cornflourTVBNOW 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 W  Q6 A' n$ |' u  p% t9 g. u
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10free-range egg whites公仔箱論壇* C+ c% U4 X! ^1 Z5 u
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2 N! Z- l3 R& b- w  v8 Z公仔箱論壇225g/8ozclotted cream. K5 N0 W+ D/ {5 i0 ]" ^" [
For the crumble topping
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1tbsp chopped pistachios
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. y' w' K/ n. C" u, A! r9 w! t( I公仔箱論壇1tbsp nibbed almonds  g, N% D  \" D3 @2 M" p
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1tbsp demerara sugar
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1tbsp rolled oatsTVBNOW 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。; `, H3 r* Z5 l
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1tbsp desiccated coconut公仔箱論壇& J  r. [+ d  P, I' u
Preparation method公仔箱論壇$ n! p2 `% }$ \2 ^

• 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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