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

oopsyalicia

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" f& v/ M  E' k
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5 M- l9 B- |* O/ u公仔箱論壇600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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4 z- _5 L; z, D0 K5.39.217.761 lemon, juice only5.39.217.763 ]& I* e9 m' q$ Q& v& F
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2tbsp kirsch! {0 z+ n6 {, K+ J
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2tbsp cornflourtvb now,tvbnow,bttvb; f' B" Y3 W; X1 j
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10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted cream公仔箱論壇6 N! z- h* g/ Z2 l3 K  D
For the crumble topping
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% h- h  {1 R8 w& A# B! z1tbsp chopped pistachios
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4 b: ]/ O9 W  ?6 L7 Q) K$ n1tbsp nibbed almonds
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1tbsp demerara 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。2 C3 N3 p1 G8 k) p$ y
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1tbsp rolled oats
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Preparation methodTVBNOW 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。; |5 q% K$ b2 {7 K

• 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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