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

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Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb5 E9 q' i6 \- m

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé./ r* F) [1 L2 b( [2 P' v8 @0 J0 l
Ingredients5 q7 H6 ^+ K3 j( `
For the soufflé5.39.217.76  A; u& U. a1 S+ t7 R! ]8 I' ]
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- G5 x0 R2 I2 X8 S5 s600g/1lb5oz strawberries, hulled5.39.217.76, B+ B* e) P6 B
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4tbspdemerara sugar" p1 r- [$ g; G+ U+ Z- V: _
·公仔箱論壇9 n- F( Z4 [  F( }0 d
1 lemon, juice only5 b0 Z0 x9 v3 n  f  D# X5 M3 Z
·公仔箱論壇- D! s- {- O, [8 h8 x
2tbsp kirsch
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2tbsp cornflour3 a2 _8 K: _6 C3 F: M7 B
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" V1 y- B0 h& y: Y7 v公仔箱論壇10free-range egg whites公仔箱論壇& t- P5 y9 E  F3 R. `( _6 V
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3 P; I- q9 y& i% Vtvb now,tvbnow,bttvb85g/3ozcaster sugar
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225g/8ozclotted cream
0 k: C: w+ ?, U* m9 Rtvb now,tvbnow,bttvbFor the crumble topping3 @  L) b; Q' @& k6 g+ V
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& T8 [* {9 J( l% A7 `+ I1tbsp chopped pistachios
$ d2 e9 D- s. s% w公仔箱論壇·
+ ^& b& B5 x2 E& X1 X1tbsp nibbed almonds5.39.217.767 `# h8 X1 B2 Q; `3 t) d
·公仔箱論壇' S3 P6 {7 N0 H# ~# Q& i
1tbsp demerara sugar5.39.217.768 X. Q. Z, W: P  R  [  l
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9 p  N$ ~/ e. f$ I1 q5.39.217.761tbsp rolled oats7 ?$ F1 n. ?: j6 A. j
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1tbsp desiccated coconut
2 ?+ N9 C# ^, B. M5.39.217.76Preparation methodTVBNOW 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。4 B6 e1 n) y9 ?4 v

• 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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