[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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5.39.217.76& V5 l$ U7 {3 B" D: N# K
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
  l) i/ J# W- CIngredients( e+ a+ [5 S! A4 M
For the soufflé( f: [) Y4 j# b) j& [9 V
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600g/1lb5oz strawberries, hulled公仔箱論壇$ ^5 w# X' |) O; I3 m7 p% H
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6 I8 [' f7 o! K8 s* k5.39.217.764tbspdemerara sugar公仔箱論壇+ @3 v5 n, P, r, _9 U5 n6 n
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* _. ?5 t4 s  O1 lemon, juice only
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2tbsp kirsch
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# ~6 Q- n# U9 q% W3 W3 T/ [( `+ u公仔箱論壇2tbsp cornflour7 X1 |* R9 C0 p. T: L
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+ s8 i) m$ F6 G0 I! x2 t% S公仔箱論壇10free-range egg whitestvb now,tvbnow,bttvb/ Y4 g+ ]/ b+ h
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85g/3ozcaster sugar
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225g/8ozclotted creamTVBNOW 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。0 _% K) Q- z/ p
For the crumble topping
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5 F) @9 Q" u1 h1tbsp chopped pistachios
  \3 H  D+ |' `5 \$ \$ p2 T公仔箱論壇·
( U! ~* k9 z! @7 W2 o: G" L5 N. ~# G5.39.217.761tbsp nibbed almonds
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, m! L7 D* r4 M, b# g# V公仔箱論壇1tbsp demerara sugar5.39.217.76/ g& R6 Q7 U! `- E: A  E8 o
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) X  `9 g5 E& m3 g# G- A1tbsp rolled oats2 F) N+ _- u+ T% J
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1tbsp desiccated coconut
  c! z. l$ V) \- a公仔箱論壇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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