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

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Strawberry soufflé with crumble topping and clottedcream
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
2 K. L# Z& B9 p( X+ N2 v公仔箱論壇Ingredients8 Q, c# q" X/ i+ t) G6 I
For the soufflé公仔箱論壇& x& U% F" t' s8 i0 q7 Q" v
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: ^+ a7 n7 v. B! e# Jtvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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# p- z+ l( a1 S* D公仔箱論壇1 lemon, juice onlytvb now,tvbnow,bttvb0 {+ ]. b1 R0 u5 P  z* o  M
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% u# o# [5 ^1 i; r公仔箱論壇2tbsp kirsch
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1 K5 g4 q$ x6 Z4 ltvb now,tvbnow,bttvb2tbsp cornflour& c: z1 F( j0 b: J) R, e- e
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! a; O* V7 k6 A5.39.217.7610free-range egg whites
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& T2 D# {( E7 i85g/3ozcaster sugar
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. X: y% m  o) y) 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。225g/8ozclotted cream
! c6 u- D6 U) A; P7 q0 J8 m8 cTVBNOW 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。For the crumble toppingtvb now,tvbnow,bttvb0 y# d$ r- g7 h9 i
·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。8 ]* N/ P" i% `/ D; L
1tbsp chopped pistachios
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1tbsp nibbed almonds+ }- F8 I4 o% l8 I8 {& `
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6 m  t! N: _  B. `1tbsp demerara sugar
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1tbsp rolled oats7 z- \/ O7 i9 Y- c& [' a& {5 s/ s  |
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+ e2 p/ z+ U2 X5 d5.39.217.761tbsp desiccated coconut
4 ]( u# R2 A, ]" W公仔箱論壇Preparation 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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