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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
4 z& L% ^; [' h3 X: z, w公仔箱論壇
  _3 H4 A3 O2 S2 G  e: p6 ^5.39.217.76
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
: f1 R1 E: Y9 Y! I) k5.39.217.76Ingredients
* v/ \8 Y! L6 D# d; d4 RFor the soufflé5.39.217.760 U3 B' k* I) M+ [+ E4 x
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2 B, G: x# v: n& f$ t$ f600g/1lb5oz strawberries, hulled5 Y2 D9 U% N6 ^3 m4 u: z
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4tbspdemerara sugar4 [" h& d) x. {
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1 lemon, juice only
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! T0 F. ]3 ^$ I% @' e0 p2tbsp kirsch- H, J0 T: T% z8 R& i5 O
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2tbsp cornflour( Y: ~2 W+ w1 \) X) q9 \: p1 i
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10free-range egg whitestvb now,tvbnow,bttvb% j& S) W1 Z, r9 L7 _
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) F) X1 Z7 T# {, }  @5 Mtvb now,tvbnow,bttvb85g/3ozcaster sugar
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' Y! d# ~: K8 K4 m" }" _9 _225g/8ozclotted cream
! Y; ]' l1 B5 pFor the crumble topping% ~' v/ N/ S5 Q7 V
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1tbsp chopped pistachios
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$ s2 \, K9 O/ k$ L公仔箱論壇1tbsp nibbed almondsTVBNOW 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。! |/ i( a. S9 }! B% `7 ]; i9 A
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1tbsp demerara sugar
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1tbsp rolled oats
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" j1 R  {( b& y# L% m5.39.217.761tbsp desiccated coconutTVBNOW 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。; q( q0 Y* u9 T6 L( {7 i
Preparation method0 d9 o7 I! A; y/ p/ h

• 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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