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

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Strawberry soufflé with crumble topping and clottedcream公仔箱論壇* ^$ R- M% ~" p$ V9 D
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7 E+ F/ \$ @& @4 Stvb now,tvbnow,bttvb. p2 k, g3 {5 t6 r$ \1 B. S
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇& D3 a) o0 ~* a0 [+ z3 {/ m
Ingredients
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( \% N. \$ Y( q* L5.39.217.76600g/1lb5oz strawberries, hulled5.39.217.76: o% s% h8 o7 v& T+ o5 h
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4tbspdemerara sugar
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4 i- f' \6 t+ d/ j公仔箱論壇1 lemon, juice only
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2tbsp kirschtvb now,tvbnow,bttvb! _6 d! [& X2 I( g. x& h
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2tbsp cornflour
  z+ b2 y% b# g. s5.39.217.76·
3 E: S" V. ^% d1 [4 ]6 h4 lTVBNOW 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。10free-range egg whitestvb now,tvbnow,bttvb: J4 g% R' r0 u% L( x, t" H
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85g/3ozcaster sugar
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225g/8ozclotted cream公仔箱論壇0 a. L) }3 U* j" X! Q
For the crumble topping5.39.217.76% j, J2 Z; }- X6 ]+ E! w9 a0 W
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2 `' t! L6 f. j0 [, t公仔箱論壇1tbsp chopped pistachios
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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。: L, k: o3 B1 w0 i/ l  U! M
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1tbsp demerara sugar5.39.217.76" S' v8 G- m/ D7 Z
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1tbsp rolled oats
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1tbsp desiccated coconut
9 _1 _8 ~& o+ j+ yPreparation method) U" S" O% x7 q, c3 _  P- \' g

• 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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