[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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$ V( }! N* |/ ~# e" B5.39.217.76公仔箱論壇6 j  _* V7 C5 p3 S# a1 r0 @

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
" j  ^- S2 k. EIngredients
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600g/1lb5oz strawberries, hulled( r" g( m- N6 ?
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  V/ q3 p* S" _4tbspdemerara 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。5 c3 A- I7 i  }8 t  {; q
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: w5 |# r: m2 G9 y' ]/ G' U1 lemon, juice only
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2tbsp kirsch
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2tbsp cornflour公仔箱論壇! y/ p8 Y  a. i8 ^! D* r
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10free-range egg whites
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85g/3ozcaster sugar
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9 Z' C' F( X4 X5 u3 Wtvb now,tvbnow,bttvb225g/8ozclotted creamtvb now,tvbnow,bttvb* ]+ X3 L+ A! K. |  N# @
For the crumble topping公仔箱論壇( q) ]1 j' G! d* b
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) n( H# K) R1 @7 W* C: H5.39.217.761tbsp chopped pistachios
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1tbsp nibbed almonds
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$ D  n) A7 |0 W6 Ztvb now,tvbnow,bttvb1tbsp demerara sugar
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1 Y" H7 V9 L7 X$ `; Q1 y0 S1tbsp rolled oats! j: O% b# F1 M5 V* }
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1tbsp desiccated coconut
+ r& ]8 ^) z+ G6 S1 M3 c5.39.217.76Preparation method公仔箱論壇# T' D! @& _! y$ m! Q9 G! P- V

• 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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