[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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  ?  O6 S) `; Ttvb now,tvbnow,bttvbMakethe 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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4tbspdemerara sugar
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1 lemon, juice only
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2tbsp cornflour9 Y2 F" R2 S3 p+ P6 V+ A5 K. M
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10free-range egg whites
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+ v& E4 M) o3 o# q+ A9 ^85g/3ozcaster sugartvb now,tvbnow,bttvb+ H' X' i1 L4 u# \6 u
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/ N* }3 G9 I7 b' R/ W; g6 @6 U+ y225g/8ozclotted cream
& J/ h# D$ U3 Q5 ?/ z5 WFor the crumble topping
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" t+ Z+ p5 \* Y+ e* b% m1tbsp chopped pistachiosTVBNOW 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。  ]1 R! _# N9 B
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1tbsp nibbed almonds* o- h( q  b; j- `
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. `3 r/ ?+ e2 Z2 b5.39.217.761tbsp demerara sugar! {$ C1 @0 f1 o3 e
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2 R6 }2 B" q- Q# `  a1 s( Htvb now,tvbnow,bttvb1tbsp rolled oats; K# V/ H2 C0 w9 |- b# J1 _
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; t: |7 j: ?; T公仔箱論壇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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