[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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5 x' J- u( v* T3 ~" w! m# [0 J; e. Z/ B公仔箱論壇: a. s" [' [- `! }; s! A
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
4 i$ r) b6 m. \. y2 q' H' Vtvb now,tvbnow,bttvbIngredients
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3 m1 K- g7 w) w7 Y+ D7 UTVBNOW 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。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。6 l2 `  n1 }$ \9 X4 J
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4tbspdemerara sugar5.39.217.766 _$ q9 c- M. k; k: }+ S
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1 lemon, juice only
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. |7 F& e# x' Z8 W- 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。2tbsp kirsch
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8 n& }% W; Y+ p公仔箱論壇2tbsp cornflour
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) E" Z+ `; P9 a0 s7 Z) o/ Y2 A1 dtvb now,tvbnow,bttvb10free-range egg whites/ V( s. b0 V9 g% t
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1 X. U  g" F8 |85g/3ozcaster sugar
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225g/8ozclotted cream
' j  e6 X( H9 btvb now,tvbnow,bttvbFor the crumble topping公仔箱論壇" |( B8 `4 }6 N' p' l
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1tbsp chopped pistachiostvb now,tvbnow,bttvb) T* z+ V8 J* p
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1tbsp nibbed almonds公仔箱論壇- v- Y* b' L) _0 c* V) N  f; x
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1tbsp demerara sugar公仔箱論壇7 U% R% y2 Q+ {/ E7 K
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1tbsp rolled oats( Z9 @, a3 Y! T  X; }
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1tbsp desiccated coconut
- C( C# U, o! B2 p# L, X6 d8 pPreparation 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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