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

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Strawberry soufflé with crumble topping and clottedcream  X7 I% a5 T3 o, r

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! S; k* V/ m! H5 l3 ctvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.. a7 y1 ~. K8 Z9 c2 M
Ingredients
4 z% k1 A3 T0 {8 @tvb now,tvbnow,bttvbFor the soufflé公仔箱論壇0 @; a( k; Y6 e2 x+ h6 T
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+ g5 w; b4 l. E公仔箱論壇600g/1lb5oz strawberries, hulled8 Q! Z6 q+ V- I$ p. ^% O
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( q$ W  M, b: Ztvb now,tvbnow,bttvb4tbspdemerara sugar
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1 lemon, juice only
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8 u: \' d  c0 i) G2tbsp kirsch公仔箱論壇! u3 O1 E( s: ], r1 G( [* i
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2tbsp cornflour5.39.217.760 e3 n1 u7 w7 P( E* e% n
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, }1 t' A" W6 h) X( WTVBNOW 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。10free-range egg whites
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/ r2 G% f* s  ]2 i7 F, A/ P- z' }tvb now,tvbnow,bttvb85g/3ozcaster sugar5.39.217.76+ h) s9 u  ^" N% A: @
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225g/8ozclotted cream5.39.217.76% }! `3 _4 l0 G! Y! O4 E( b, ~
For the crumble topping
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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* A+ h- s( ]  p- w! l( M
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1tbsp rolled oatstvb now,tvbnow,bttvb3 W$ J' x! O# e; p4 s* I; I
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4 Q4 |) Q; W  }, n1tbsp desiccated coconut公仔箱論壇- J5 ]3 D  j9 [( f* }
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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