[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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2 a( [' H8 w  i3 o$ Etvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflé
0 A/ w5 ^9 m9 s8 S7 v* C% y. _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。·
( ~& w1 O, z( s8 _0 M/ l; WTVBNOW 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。600g/1lb5oz strawberries, hulled5 h2 o8 B# I; P% ?' o* b, Z
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; E* c3 m$ [# |) m. X+ S5.39.217.764tbspdemerara sugartvb now,tvbnow,bttvb) M; p9 E* L* @* |
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1 lemon, juice onlytvb now,tvbnow,bttvb3 _- C9 H; z1 Q& B0 g( y# x
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2tbsp kirsch
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0 T3 A! A/ t" v; Q3 W5 \tvb now,tvbnow,bttvb2tbsp cornflour( [" R( l- U1 d' ^' q0 i$ T
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10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted cream
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1tbsp chopped pistachios
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$ W# J' l! H- q公仔箱論壇1tbsp nibbed almonds
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- R2 ^) a4 J% v2 ~9 k  R; D1tbsp demerara sugar
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* O, ]3 [" I& ^: U; v1tbsp rolled oats
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, U; }2 n3 g2 b) w6 X; `, Q1tbsp desiccated coconut公仔箱論壇! G* @0 U: K1 J, w
Preparation method
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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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