[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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0 s3 l$ O( m* T% ]' D3 v9 d6 nMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb6 w/ {4 i6 {: ~
Ingredients
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600g/1lb5oz strawberries, hulled( X( o# @( Q2 C1 p
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4tbspdemerara sugar
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, \5 X1 U. N7 u( S$ ~! l1 lemon, juice only! Y' V5 r/ X! k) ~/ ~: o" Q# `
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2tbsp kirschTVBNOW 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。6 v. a/ w+ e* f- T
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2tbsp cornflour
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& p2 T2 {  u$ b10free-range egg whites
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85g/3ozcaster sugar公仔箱論壇. I7 F% K4 Z; Z8 E+ o/ ?
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225g/8ozclotted cream
, d( X" {6 v8 j! qtvb now,tvbnow,bttvbFor the crumble topping
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1tbsp chopped pistachios
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- _& ]1 @- Z5 J4 {1tbsp nibbed almonds5 H( B) v! ?: H; o% Q* V, v( \1 d8 }
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, O% T. Y9 H: `1 p$ Y- @4 iTVBNOW 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 demerara sugar
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% a' Y; v' W, e" t1 C- `6 a1tbsp rolled oatstvb now,tvbnow,bttvb# ]7 E# B- s" P2 e+ H6 Y5 y
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1 y3 H0 i  C2 T" H- s) I1tbsp desiccated coconuttvb now,tvbnow,bttvb1 U+ R) t/ B( _3 f& x5 v
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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