[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.. N& \! Z5 F) }
Ingredients
; \) Q' C) }8 ~) X5.39.217.76For the soufflé
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& k4 x9 X5 i1 @9 v* q! o600g/1lb5oz strawberries, hulled1 n8 W. K) a# F. `3 I
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4tbspdemerara sugar
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; M! e8 n9 ^+ S) [1 lemon, juice only
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2tbsp kirsch
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1 P, b% m# `$ P  |" C8 n2tbsp cornflour5.39.217.76& Z* I: x0 \1 ]( m+ [! ^# o
·5.39.217.764 }1 g7 a! e2 P; {, Y- x
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。1 c( _7 J$ S2 R; F6 T# I; A
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85g/3ozcaster sugar
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: [* ^$ g) h; c( q7 ]" h1 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。225g/8ozclotted cream5.39.217.762 K; }4 e* W+ q3 I. c- X' a% H
For the crumble topping公仔箱論壇! q9 p+ T( v# \' `0 `9 @' s
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1tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar公仔箱論壇5 G* U% t- N" a  O
·公仔箱論壇# O$ C* p5 g/ d- _0 y2 ~, k9 X
1tbsp rolled oats
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Preparation 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。$ [9 ~6 [4 b5 r% n$ W

• 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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) q. w7 x9 P7 U公仔箱論壇
! A8 F1 e. x1 Y' ^8 M公仔箱論壇公仔箱論壇. ?3 Y. V* U  [* O! \