[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.5.39.217.76' |. A1 S" W) S' G/ l
Ingredients
* [) K" `# I/ \; [tvb now,tvbnow,bttvbFor 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。5 s0 o% V. V! G) y
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+ a% H, @% O% |" l+ H600g/1lb5oz strawberries, hulled1 D/ E- j( I' ]: \
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2 M2 a% F5 [* l7 y- Q; M. f5.39.217.764tbspdemerara sugar
9 b' _, c# j9 L4 N# i' aTVBNOW 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。·tvb now,tvbnow,bttvb' L2 Y3 b0 `  f( i7 v6 N( \* p% e
1 lemon, juice only
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. q- m$ c) E+ X* c2tbsp kirsch
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: l: `' l# _- e, j; }  F7 u2tbsp 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。, B4 b0 Z: L  p0 c$ A
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10free-range egg whitestvb now,tvbnow,bttvb6 {: ~. U& [; G. c0 K$ I: U
·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。# f, z2 a2 l: z
85g/3ozcaster sugarTVBNOW 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。  E6 U) _" j  H; k8 P
·5.39.217.765 I, a; v( I% g/ k$ p& [. d8 g
225g/8ozclotted creamtvb now,tvbnow,bttvb$ g  B7 a! s+ g
For the crumble topping1 L2 `0 y1 O* Z8 D, r
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- v1 b/ N/ i: k2 N+ STVBNOW 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 chopped pistachios公仔箱論壇( I8 R7 Z- {$ T  ]5 y0 i
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; D4 r( }* P! r% P5.39.217.761tbsp nibbed almonds% t0 |4 q/ w. e" R5 x
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7 }$ x* \  M- I/ t1tbsp demerara sugar公仔箱論壇" G5 O% N6 l+ k* Y
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1tbsp rolled oatstvb now,tvbnow,bttvb3 P" O4 J5 S# a: o8 y0 w- \6 m6 [  i
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8 E" Z/ g" [9 k& c( {1 b4 H( E1tbsp desiccated coconut
7 F6 p. o7 U2 itvb now,tvbnow,bttvbPreparation method# b* J& z/ Y! n/ e4 n5 E

• 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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