[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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  o9 W: T+ E4 w: L/ _& a8 k. D2 t5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.% U9 F$ I% j$ Q* Y/ t/ L* A! U
Ingredients- l- X8 p8 w0 b
For the soufflé
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600g/1lb5oz strawberries, hulled
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  ?. B4 D7 H, T& h/ O& o·公仔箱論壇* i2 b4 b5 s! |1 H
2tbsp kirsch公仔箱論壇* S4 ?" E" H$ N+ k
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2tbsp cornflour
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10free-range egg whitestvb now,tvbnow,bttvb  [, E; k$ L5 B0 t2 c8 s8 ^
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85g/3ozcaster sugar
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# k# j# |7 z, r% W# x: d3 J225g/8ozclotted cream
" u- z2 A. E! W2 x公仔箱論壇For the crumble topping
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1tbsp chopped pistachiostvb now,tvbnow,bttvb( W: z. M: B* x3 x
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0 b. F6 J' O5 M# W/ ?  O) t5.39.217.761tbsp nibbed almonds! Y0 I! d- h1 s! s- e% G, W9 F2 c# J( b
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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。( f* [0 ~1 h& ^* f, p8 |* z$ a/ J# u
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1tbsp rolled oats
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+ N! p9 ~. L- q% L% {3 _- W公仔箱論壇1tbsp desiccated coconutTVBNOW 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。7 k  X2 g6 S# f9 I/ ~
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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