[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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, m& m  c' M& A7 Y5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.1 p& K) R! Q( V. c# [6 j$ A
Ingredientstvb now,tvbnow,bttvb8 O, ]* {2 G% g* d& x( l
For the souffléTVBNOW 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。2 G* i) |1 {* c
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5 ]. _7 q; D# v公仔箱論壇600g/1lb5oz strawberries, hulled# y# x4 v) K9 F* e% c
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! d: `6 W* t/ C& W5 E0 Y" [6 h. l4tbspdemerara sugartvb now,tvbnow,bttvb/ [# N% l1 j% B7 p# L( O
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1 lemon, juice only
6 w+ w# `7 }  {8 w0 }* u. FTVBNOW 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。·公仔箱論壇7 h/ T6 v" ?, ^
2tbsp kirsch
6 A6 A/ D" B% m; g: JTVBNOW 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 d) G; H; r( u& mTVBNOW 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。2tbsp cornflourTVBNOW 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。0 k; L9 y. n+ X) X
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- ?2 Z$ P7 w! j, M/ `5.39.217.7610free-range egg whites公仔箱論壇* W* v$ b8 Y3 Z
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85g/3ozcaster sugar公仔箱論壇7 U  s4 n9 A* e3 Y$ U2 W
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: n$ W% Q3 A. Z& {) Z5 K8 Z; \# g, V( P0 G$ i5.39.217.76225g/8ozclotted cream公仔箱論壇9 a& D# Y; f0 z5 C' N1 `* S$ s
For the crumble topping( O' i) _) I5 H/ Q1 v9 H
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1tbsp chopped pistachios公仔箱論壇' I) H# [, Q# z! z- e5 Y. S& g
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) p6 R" ^# |! X# t1 Z公仔箱論壇1tbsp nibbed almonds
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1tbsp demerara sugar
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1tbsp rolled oats
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/ a7 y( T5 H* d4 x" otvb now,tvbnow,bttvb1tbsp desiccated coconut公仔箱論壇2 p1 E( I: t! z. [/ h
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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