[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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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflé
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# ]8 J$ a4 t7 G+ w3 h% ^600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb* i( |2 d" [9 q# q
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3 O2 W4 E% }3 X4 b8 Q公仔箱論壇4tbspdemerara sugar
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1 lemon, juice only
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2tbsp kirsch9 e, g$ u( b# v: v2 r
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2tbsp cornflourTVBNOW 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。2 E2 j- |+ t/ [2 x
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1 k# G* x0 ^! z9 r/ b10free-range egg whites
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2 M! b8 L' }% I; k85g/3ozcaster sugar
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! U: J, c% O) s3 c, \tvb now,tvbnow,bttvb225g/8ozclotted creamtvb now,tvbnow,bttvb7 H0 d' E6 r& a+ K! B$ Z+ S" ]0 \
For the crumble topping
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1tbsp chopped pistachiostvb now,tvbnow,bttvb1 u* V$ p7 R) |9 T- o* L
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% Q+ X: N9 f: Q# ?( i1tbsp nibbed almonds5.39.217.764 ]: t* g! J- l( F- o) k
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! t+ e0 o4 [9 D1 s+ a! J* M公仔箱論壇1tbsp demerara sugar
" O5 J: h8 c# j" N- o公仔箱論壇·TVBNOW 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。# v8 [) ]& s2 M  `
1tbsp rolled oatstvb now,tvbnow,bttvb+ Q; M1 Z3 R/ a1 F0 N5 h- M( y
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* |6 U. N! a# }: QTVBNOW 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。1tbsp desiccated coconut
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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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