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

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Strawberry soufflé with crumble topping and clottedcream( ]  K0 V8 t! B4 b1 O+ h( j' ?

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.( f4 A% I$ Y' y4 j
Ingredients公仔箱論壇0 s% b# {% Z  E- j" E6 M
For the soufflé# N* \# |; a5 }! g" y
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600g/1lb5oz strawberries, hulled
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, i% p) O. U% O( l* h+ g! R+ ?公仔箱論壇4tbspdemerara sugar# D* t6 y8 o, g& `5 o
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1 lemon, juice only
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2tbsp kirsch
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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。+ @# L2 m# [$ S
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85g/3ozcaster sugartvb now,tvbnow,bttvb' j; M4 }6 z+ \  q, w
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225g/8ozclotted cream公仔箱論壇; N! S# ?6 h! h- Y5 H
For the crumble topping
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1tbsp chopped pistachiostvb now,tvbnow,bttvb/ J& N* t+ H8 V5 Y2 c
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1tbsp demerara sugar
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+ M# }+ }: l2 L9 l& G$ x1tbsp 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。& u2 H  n- v3 P- p4 A$ t3 u
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1tbsp desiccated coconut
& x) E: W  @4 J  mtvb now,tvbnow,bttvbPreparation method5.39.217.760 R3 d! z1 z2 E+ y% w

• 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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