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

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Strawberry soufflé with crumble topping and clottedcream
9 g$ h" f! ^, e" x; T+ B公仔箱論壇
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.76# T" F* o# q1 x* j: W; }
Ingredients
+ T8 Y- L! Q. q: e* k# sFor the soufflé
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600g/1lb5oz strawberries, hulled公仔箱論壇6 ?' F; @- V; S6 c
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4tbspdemerara sugarTVBNOW 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。' ?7 L+ K$ O( j4 i6 ~( v. H
·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。2 N/ g) _8 l0 O& j8 G' g$ ?
1 lemon, juice only
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2tbsp kirsch
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; q* T2 P4 b8 i! h* e% O3 w# c' f5.39.217.762tbsp cornflour
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! ^& w* B9 Z$ T7 B, ]5.39.217.7610free-range egg whites
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85g/3ozcaster sugar
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  D+ B: Y) A# R6 W4 A# [225g/8ozclotted cream
1 v  v9 W0 R/ j* P, I, S) ^For the crumble topping
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2 W0 B) y; \+ o1tbsp chopped pistachios/ J! z9 W  i# ?6 O* G, y
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1tbsp nibbed almonds# X, U# [; W( M! z% `) u
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8 I, L, X! s: X& h) \6 L1tbsp demerara sugar公仔箱論壇3 Y7 S3 y5 X2 ]) w
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, j: A" i2 ]% b5 g' k, l8 c公仔箱論壇1tbsp rolled oats5.39.217.760 K% }# b7 T# O% y1 V& l
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+ V, i: R& b" N5 M& k" ^) ctvb now,tvbnow,bttvb1tbsp desiccated coconut
0 F+ @) |4 D/ o% P& C5.39.217.76Preparation 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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