[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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公仔箱論壇* L% ]1 |9 @1 d0 C; W

8 B: {5 [. h6 U. a) j+ Ptvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.# _$ x* f, G; G* @$ v' q- _
Ingredients
1 H- h5 t* W. R2 [+ ^4 T0 j4 v) [公仔箱論壇For the soufflé! R: R8 O; M+ q. ^  T
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( R5 m1 z! n7 j( g" \& O5.39.217.76600g/1lb5oz strawberries, hulled
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4tbspdemerara sugartvb now,tvbnow,bttvb/ N4 D7 Q9 `* ]5 O: B! d, \
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( Y+ _5 d9 K1 Q' w+ j/ `: [1 lemon, juice only( V% C1 p* V3 g+ D
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2tbsp kirsch
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10free-range egg whitestvb now,tvbnow,bttvb2 j7 {2 I- R% w/ |0 C
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9 u$ K3 x- l0 H* b4 x9 p  u; v% ytvb now,tvbnow,bttvb85g/3ozcaster sugar2 ?% ^8 P+ v* r% c
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225g/8ozclotted cream
3 C* G) @7 V4 b& q% B5.39.217.76For the crumble topping
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3 [0 @' S. X. w% B. \) Y. r" f  i1tbsp chopped pistachios5.39.217.76+ i8 {8 S! ^# {, ~
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1tbsp nibbed almonds
3 m2 ~3 m  t" j2 p( V- x公仔箱論壇·5.39.217.76  }/ `! f  _$ Y  _8 l+ s
1tbsp demerara sugartvb now,tvbnow,bttvb$ _+ |; p5 F& S' l4 F: |, x& ^
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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。$ c- a, |+ g$ G' E
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. {9 s5 C6 S3 W  _. ]7 Y* F2 w公仔箱論壇1tbsp desiccated coconut1 M; l; T) u; F3 W% v/ e: u& g+ Z9 D1 R
Preparation method公仔箱論壇, p/ l( s9 }* b

• 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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