[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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5.39.217.760 @. p9 _8 A/ G( I& u& O% Y! d

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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) Y1 h( |' X! y/ |5 _$ q/ y  Q9 iFor the soufflé
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/ S. b4 [5 j% ?9 `' G600g/1lb5oz strawberries, hulled* ~$ y8 {( Z6 Q
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) F! F- O( Z% i4 i1 G" t4 QTVBNOW 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。4tbspdemerara sugar+ Z6 O1 z# ^! x/ n9 W7 }& c) m/ L
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1 lemon, juice only
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2tbsp kirsch
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2tbsp cornflour
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5 x4 X# D+ G) p) C, O10free-range egg whites! e- l/ Y- ]8 s! I4 A+ J; ^
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. w$ ?1 l* F# z. ?tvb now,tvbnow,bttvb225g/8ozclotted cream
; {+ v; f! ^$ y9 NTVBNOW 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。For the crumble topping' y' X8 g# i/ k
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% a9 @1 P9 {) D+ P0 q5.39.217.761tbsp chopped pistachios* @% u6 l' i& u  M9 r
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1tbsp nibbed almonds
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1tbsp demerara sugar
/ k7 |+ A( `3 h. l6 H公仔箱論壇·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。  R( O  w* R& ?8 D; _7 ?
1tbsp rolled oats
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9 V+ P) ~6 W2 b# k9 ]公仔箱論壇1tbsp desiccated coconut
# r- C! N5 t- }/ U( T公仔箱論壇Preparation method公仔箱論壇1 u7 ]: H& d' s7 v3 [

• 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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