[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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" n# m1 f% {2 ?' ~1 Z" r公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
6 S! V* r, d7 c* c% S8 B0 J+ k+ G5.39.217.76Ingredients
4 q% s' z- e6 `& u$ e; Z; `5.39.217.76For the soufflé0 h( I  }2 L2 h: O0 u& U4 f0 ^
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600g/1lb5oz strawberries, hulledTVBNOW 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。4 d0 R$ a" o6 s* K
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, U6 t% k9 E) k) k+ F! T5.39.217.764tbspdemerara sugartvb now,tvbnow,bttvb3 E/ o; `( M' l+ b) D
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7 H! K! A% r5 F2 `1 lemon, juice only- G2 I& |1 [# U4 Q. ^5 V* R
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2tbsp kirsch
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6 {& Z" c# B* q3 W8 a/ b% V* X6 N2tbsp cornflour
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3 j( q) V6 r/ F: }9 W- X' g公仔箱論壇10free-range egg whitesTVBNOW 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。' v7 M  I$ N/ ?# ]0 I: w3 r4 }4 H( y
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9 w0 y1 N: G9 m- |85g/3ozcaster sugar/ J: A5 }, I- m1 L' U: _5 Q
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225g/8ozclotted creamtvb now,tvbnow,bttvb( Y2 B: j" H6 D; |6 G9 m1 a1 Z
For the crumble topping5.39.217.76$ V; q- d8 R) n
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' w- W( p0 }0 s% Y  v; w5.39.217.761tbsp chopped pistachios
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, k. N/ M  ?8 M2 W, ^' J公仔箱論壇1tbsp nibbed almonds5.39.217.76, w; m# y- H) K+ `. _
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1tbsp demerara 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。" E( E3 P6 ]- T* Q1 @5 G: \% F( s6 g
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1tbsp rolled oatstvb now,tvbnow,bttvb: p$ G% h# H% K2 M/ c7 @/ q
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2 ~/ i/ i6 G; P6 e) R8 T; HTVBNOW 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 desiccated coconut
2 H' u+ D. k$ \2 z$ K. v! Z  ePreparation methodTVBNOW 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。( f$ ~: E# g6 B1 K+ W: u  o7 g: q

• 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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