[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' }; Y9 j# }7 k$ u; ]# Q. f6 M0 T
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3 D6 E8 E) o. M3 E# N+ M  R( |- k) B公仔箱論壇公仔箱論壇  K6 [3 H0 S! X
公仔箱論壇. j2 X4 O$ R* |; s

1 b+ H$ d+ F+ b" TMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.0 Q5 w% ~/ X/ `: N
Ingredients
4 ]) }- i6 J0 v: k8 R& e8 bFor the soufflé公仔箱論壇& Q( n  P$ S  c0 W- m" }" ]" r
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600g/1lb5oz strawberries, hulled; w3 d+ m+ w4 ~8 j# [" j$ ^
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3 M9 O( x( W  i5 m4tbspdemerara sugarTVBNOW 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。$ g: f; u, H7 Q$ n8 b# c, \
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1 lemon, juice only
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2tbsp kirsch" n" H% p( e! K* P) k; D* H. k% n1 W
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3 o/ s3 y6 ]8 X5.39.217.762tbsp cornflourtvb now,tvbnow,bttvb# `' G. t  y  g/ V3 S0 I
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10free-range egg whites
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85g/3ozcaster sugartvb now,tvbnow,bttvb" i- G3 p$ V! E
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225g/8ozclotted cream5.39.217.762 Z1 M) n, `* m8 m+ I
For the crumble topping公仔箱論壇7 n% @) c* O" F7 Y) H
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1tbsp chopped pistachios
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1tbsp nibbed almonds# N1 R* d& Z4 t8 E# i0 A
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; J" S; M( R: C+ s* K7 H/ U0 ?1tbsp rolled oats
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4 `* w4 c/ d; F. A8 h$ O( D1tbsp desiccated coconut5.39.217.763 |% Y  B: H" s9 S8 T
Preparation method9 w, R# @5 v9 {* T: ?9 M2 V

• 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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