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

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Strawberry soufflé with crumble topping and clottedcream5.39.217.76! f; x; A( |/ ?. M) U
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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公仔箱論壇" [* @0 Q- S, J. U8 I$ D
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' z+ a2 O. ]! |% O! S公仔箱論壇600g/1lb5oz strawberries, hulled
5 A- S$ A! B/ _' R$ A·5.39.217.764 P% ]" y6 u+ Z8 L: e
4tbspdemerara sugartvb now,tvbnow,bttvb* t+ Z( e9 X& g0 C3 F# h
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7 s% S" w9 _6 p/ v公仔箱論壇1 lemon, juice only
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6 b* V7 b4 P) d2 g2tbsp kirsch
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2tbsp cornflour) B+ u5 x/ V/ U* I3 |; {* I
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- \/ j" n  ]% x2 R10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted creamTVBNOW 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。: Y9 s' m" s7 k) l  k
For the crumble topping公仔箱論壇+ o, A3 p. |, [% A5 A* ~# E% {
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$ K2 V. }, i# X$ m! j3 i4 X9 m1tbsp chopped pistachios
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! E- |+ Y, a- O5 ?1tbsp demerara sugar
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1tbsp rolled oats
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0 s8 `  \5 L# }4 ^8 h/ H1tbsp desiccated coconut
0 U; Q, R2 `6 c0 o: r# p$ SPreparation method
1 O$ ]6 p8 {* ^公仔箱論壇

• 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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