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

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Strawberry soufflé with crumble topping and clottedcream8 r. r$ x% O3 A7 P' @
5.39.217.76  F6 c$ o7 Z: W2 i& {3 Q
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公仔箱論壇: A  u9 E3 Q% W, ?. ]

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: j% _8 c' Y( h+ u5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
* T* K  i: {. H4 O$ @Ingredients
( b% g3 E# @  J$ J5 dFor the soufflé公仔箱論壇% `. p2 w0 \# Y0 k6 m
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" S4 [1 `% l: c. [% I7 ]公仔箱論壇600g/1lb5oz strawberries, hulled5.39.217.764 e* |% l) y6 Y* g
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4tbspdemerara sugar
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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。3 p9 @" N/ J! [5 ?
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; d* h) H; A7 _3 e公仔箱論壇2tbsp kirsch
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. ?- L* x0 `4 I3 z, `3 Y5 G公仔箱論壇2tbsp cornflour公仔箱論壇, l) ~" r" ^( G2 D5 o  z6 I
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10free-range egg whites
% r0 c* U* ?) f5 H5 R& {, W6 n公仔箱論壇·5.39.217.76! }  ~" c6 ~! R( U
85g/3ozcaster sugar9 p4 A1 o, t: v1 u4 o
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5 ~# U/ U3 i9 W9 w7 [tvb now,tvbnow,bttvb225g/8ozclotted cream
( g$ j3 a/ L6 w0 \For the crumble topping7 U, G; x) F  {- z! z
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1tbsp chopped pistachios
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$ U0 t5 I% `8 @4 I5 P3 y: _! f公仔箱論壇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。3 u. j1 v' `& }
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1tbsp demerara 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。, I+ X7 H5 p. }( Y% i# S) g
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2 ?$ b: T. q6 Z0 _& RTVBNOW 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 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。$ W& F- l" f2 r2 Q6 \: p6 J8 o9 ^
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1tbsp desiccated coconut4 {) |, A1 P" @7 K8 C
Preparation method
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• 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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