[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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$ C7 }: Z' C& M公仔箱論壇
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( c0 `! t& @- d. \" q' y; O) X( _5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflé
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& d1 J( l: ]. P3 a7 m  Q- a+ A600g/1lb5oz strawberries, hulled
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% c5 @4 I/ o7 k6 w9 k4 u' q公仔箱論壇4tbspdemerara sugar) G# O$ a  x2 @5 j
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8 J: y( ^+ `9 m- S. P/ _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。1 lemon, juice only5.39.217.762 ]" T( c. z& X+ E2 z, X
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% R' s  ]6 }( G公仔箱論壇2tbsp kirsch2 }$ r" Y) V" O" ~/ X! h! {
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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。) l! I3 t* B0 R. I5 A$ [
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10free-range egg whites
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0 B. i: [$ \- _0 ]6 U' c( TTVBNOW 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。85g/3ozcaster sugar
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4 S; x2 x9 @6 f2 a% B3 \225g/8ozclotted cream
, }7 E6 z9 X4 A: H" ~公仔箱論壇For the crumble topping
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" S  ^6 ^. p( S; S1 v% t5.39.217.761tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar
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5 d  R. ^$ L; [" R" \, I5.39.217.761tbsp rolled oats
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1tbsp desiccated coconut
4 P8 m* ~) j7 T/ y8 k9 G5 gtvb now,tvbnow,bttvbPreparation method8 d/ H# ^3 k# T

• 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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