[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+ }/ S; K) x9 R
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5.39.217.763 n8 r( f4 B; O! J
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.763 A8 |' `0 n8 K3 G
Ingredients4 O; l8 j6 Q; ]6 a* a. ]  s9 X
For the soufflé
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% q) ~1 O1 a$ y1 G! y公仔箱論壇600g/1lb5oz strawberries, hulled
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! O. u. P$ w9 p# J6 r) Q5.39.217.764tbspdemerara sugar
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1 lemon, juice only
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2tbsp kirsch
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- f3 X; k3 m; l5 F6 f, L0 ?2tbsp cornflour% [! Z3 y# Q5 N; s
·5.39.217.761 c' O# u- k8 @1 z% u0 u
10free-range egg whites公仔箱論壇) A" X' F* @0 X; U2 @
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85g/3ozcaster sugar/ j. H: p5 N4 u/ B8 L7 o
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& r+ C! x" q% W+ l0 n  c% _6 @+ V& D! z# ZTVBNOW 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。225g/8ozclotted cream- R$ G+ M2 I' _. C7 c1 `- c3 d: R
For the crumble toppingTVBNOW 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。( S. D& C0 @* b- t+ @2 i' g
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- C! p9 u1 O4 l0 n- Q; KTVBNOW 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。1tbsp chopped pistachios公仔箱論壇4 ~: N% m& E/ H2 H
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5 T9 `( C, ?! ?& @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。·5.39.217.76: `" C' O7 Z+ C$ O
1tbsp demerara sugar
8 `# `( |2 i3 [( ?7 I2 @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。·
* x$ C3 o1 t( N5 ]( TTVBNOW 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。1tbsp rolled oats5.39.217.76  S) x) t6 r+ z
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: y7 g3 n" d4 d0 U) C) R% |; hTVBNOW 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。1tbsp desiccated coconut
* B3 G2 f1 q% H4 gTVBNOW 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。Preparation method公仔箱論壇2 r  a5 {4 K2 V9 m

• 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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