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

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Strawberry soufflé with crumble topping and clottedcream公仔箱論壇: Q$ e* f; l1 u+ L

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
5 A8 n+ X' M6 G8 K! ~' \* S公仔箱論壇Ingredients
6 }  X* y" t$ V$ V公仔箱論壇For the soufflé5.39.217.76' c) U2 v' o) L5 W3 R  U
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9 j. \% R% O! v4 S$ T6 |4 }6 q0 Ntvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only
% C6 }* H5 [6 M5 p+ [tvb now,tvbnow,bttvb·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。, y! B* o6 J4 K* @% |% X
2tbsp kirsch5.39.217.761 c: H: r) E3 X4 Y- l0 y* l
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2tbsp cornflour4 a" ?3 W) }- m
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10free-range egg whitesTVBNOW 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 }! Z9 ?6 V) r9 g/ }/ n
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: M# R$ b, x; p5 R/ S公仔箱論壇85g/3ozcaster sugar
( g  B7 h; j$ k$ W7 o' @% Utvb now,tvbnow,bttvb·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。  C* W, w6 p( A
225g/8ozclotted cream& R8 m8 h6 {! ?4 I! c
For the crumble topping公仔箱論壇& X6 R! s+ M: Y. g% @) F
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1tbsp chopped pistachios! T' D) Y8 |, P+ M
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4 g4 j0 z4 w# p4 h' [  q+ k  @1tbsp nibbed almonds5.39.217.76: T: z, M7 w- Q1 t
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+ c  H) T  R! k& s6 C- z5.39.217.761tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut
: ^$ O4 Z9 Y3 P. aPreparation method5.39.217.76+ j4 S& N; _- k$ }8 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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