[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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5 K9 v) `+ d7 n( ]5.39.217.76公仔箱論壇8 q: G& Q1 z5 E4 l: p6 t

) f7 ]) i; U0 M$ m7 A5 N- n: @tvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.9 J' D0 i" e& o1 X1 b- Y
Ingredients$ ]6 t# {0 {: ^; C
For the soufflé
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600g/1lb5oz strawberries, hulled7 s( @9 Y# D5 I9 n" @5 i
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/ f$ ]# C( t6 S# j* Btvb now,tvbnow,bttvb4tbspdemerara sugar5.39.217.761 D  h7 w. n2 M. [0 \2 X
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1 lemon, juice only
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2 P3 p; y' O  z# _3 c- L2tbsp kirschtvb now,tvbnow,bttvb; z7 a2 ^% g' J# ?; r- X: Y
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: A$ D+ M0 L& d9 q3 u0 j4 Y$ G5 f: ?2tbsp cornflour2 X4 J* `" i5 B& A1 }0 ?$ e
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. A: K* b) \6 `5 o2 ?10free-range egg whites5.39.217.76/ g2 ~1 U. P. O
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85g/3ozcaster sugar0 {% B  \6 Q' M4 m, |" l) `9 h
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225g/8ozclotted creamtvb now,tvbnow,bttvb+ O7 G* L% `+ ]0 D
For the crumble topping公仔箱論壇( M! c8 {' |( ]8 B
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' j7 f0 z1 @+ X* A$ i6 [1tbsp chopped pistachiosTVBNOW 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。% [. \- y6 z0 f9 W  O* K" \$ D" C
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" p' ^) G# O  X+ s公仔箱論壇1tbsp rolled oatstvb now,tvbnow,bttvb3 {6 H9 z, G$ X# G4 c6 W! E  I( E* e
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+ f  G; a9 E! b1tbsp desiccated coconut5.39.217.76$ a/ e( H$ @( }7 s
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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