[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,bttvb, z& n& R$ N( f. ^
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  F% j( Y: _: T) y5 v5 e公仔箱論壇
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
) t- H9 h% R7 Y/ ^( Btvb now,tvbnow,bttvbIngredients5.39.217.76" a* U! d/ z6 C0 d. `# T5 e
For the soufflé
* o4 c6 |* |( K8 L- _) D0 x. G公仔箱論壇·
2 K7 x, q- v5 d) A4 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。600g/1lb5oz strawberries, hulled' g6 g1 R( C# D4 O, ~3 a: n9 R. m
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- Y3 X: t+ x, l. x# Z% W5.39.217.764tbspdemerara sugartvb now,tvbnow,bttvb& d9 f# x% N% @1 c8 d; c1 `& P$ x6 }
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1 lemon, juice only
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) F* Z: m8 ~* e2tbsp kirsch, b  @, V+ Q3 n* x" H
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2tbsp cornflour
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10free-range egg whitesTVBNOW 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 o* @3 {* g! n" }5 K: p% C
·公仔箱論壇' q) Y* U% t2 R. \+ Q) S$ g
85g/3ozcaster sugar
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4 ]: [4 g$ `6 m4 X225g/8ozclotted cream公仔箱論壇# |5 p( A: ^& u; j+ z. C5 W
For the crumble topping
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. w2 e# I2 ?# Z- C公仔箱論壇1tbsp chopped pistachios
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7 _3 b; x/ j2 [' u% p8 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。1tbsp nibbed almonds
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8 k5 s3 X6 n' Q1tbsp demerara sugar
  w  _7 q& c( E1 V( }tvb now,tvbnow,bttvb·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。. h" B" l6 H+ o  v
1tbsp rolled oats
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( C0 m* k! Q( B$ OTVBNOW 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 coconuttvb now,tvbnow,bttvb; V4 n- p( r, X
Preparation method6 y5 Q6 j! j) ?/ }) 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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