[甜品] Strawberry soufflé with crumble topping and clotted cream ， 描述： FRENCH

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Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb. b8 ~1 S( w* e" n% C  r

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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) W7 S  b, f3 g, J# Z! u0 y- r5 F600g/1lb5oz strawberries, hulled5.39.217.767 K) n: v/ o! {) N7 C
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4tbspdemerara sugar
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1 lemon, juice onlytvb now,tvbnow,bttvb' w1 b; V: D+ w- l: M8 x
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2tbsp kirsch. J7 [+ Q& B- Z' k" G& T+ {
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2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster 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。) H8 {$ T& c6 S& G/ {3 L1 Y. t
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225g/8ozclotted creamtvb now,tvbnow,bttvb) w* ?* V" x9 T: ~4 V: U
For the crumble topping公仔箱論壇9 n+ t# x. u( P8 J8 A/ Q! H& F
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6 [" [) L% P( _1tbsp chopped pistachios, a/ Z8 s' [# @7 a/ Z5 G! n; B
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1tbsp nibbed almondstvb now,tvbnow,bttvb0 L4 M1 F9 V) `+ W  `& K9 J" Q
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) I9 A9 ]4 C3 a5 b5 f1tbsp demerara sugar$ E, Y" A- n2 j4 |3 ^( T
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/ l8 [5 s; g0 U5.39.217.761tbsp rolled oats
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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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