[甜品] Strawberry soufflé with crumble topping and clotted cream ， 描述： FRENCH

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Strawberry soufflé with crumble topping and clottedcream5.39.217.76% @$ f1 ?" a6 a- i6 n
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
7 E& f7 w0 p1 X公仔箱論壇Ingredients# D5 a5 ?% S/ a4 d* x
For the soufflé
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600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb3 j! J, s* F" X. z  B
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+ `; O) T* I# T$ J4tbspdemerara sugar
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1 lemon, juice onlytvb now,tvbnow,bttvb; ^9 M' b* W4 ~7 c; p/ @3 t
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2tbsp kirsch3 c, v+ x3 {0 |* }* }
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5 `0 L9 F0 P: R; m2 {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。2tbsp cornflour6 \" \1 @9 d6 ^
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  }7 ?/ F( y1 X1 t5 C( ^5.39.217.7610free-range egg whites* r6 F( q, e: _  d% H+ ?5 s
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85g/3ozcaster sugartvb now,tvbnow,bttvb+ f6 ]7 E- o! Y( l" a6 a
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  B+ m6 G: K5 _) L5 j公仔箱論壇225g/8ozclotted cream! @* Y. N! s' y+ Y+ O/ Y
For the crumble topping
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0 ~7 y. y; _/ V, f+ @! xTVBNOW 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 chopped pistachios; T/ K( y9 H& F8 B9 {7 u
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. M* i" x: z, h1tbsp nibbed almonds公仔箱論壇* |5 }$ Y, @1 o8 b
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" L# J6 d" c0 v/ z3 P3 e- U" }& X- gTVBNOW 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 demerara sugar
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1tbsp rolled oats公仔箱論壇2 e  F: h: _1 E
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. N, a; k- `3 G0 B- s1tbsp desiccated coconut
* Q5 A% N# `5 X" m) 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。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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