[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.
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For the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar公仔箱論壇2 m; f/ A& q4 H7 v, q8 A
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2tbsp kirsch
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+ z; z0 W" D, f; T6 @; f85g/3ozcaster sugar5.39.217.766 e1 z% v4 h2 k% ^5 S* y2 q
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225g/8ozclotted cream
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, ~2 T+ [% l7 r% U# M- \, s- y公仔箱論壇1tbsp chopped pistachios" d' L3 r6 }; o6 L1 R. b; N4 H' Y
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1tbsp nibbed almonds
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1tbsp demerara sugar
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( |6 [& t0 M* Q4 P$ n. |1tbsp rolled oats
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1tbsp desiccated coconut
7 x, j2 S7 ]) U' T5 ^9 k5.39.217.76Preparation methodTVBNOW 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。/ [/ `/ w+ ]* A& L- s/ H

• 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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