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

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Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb( O& n+ o# y% n. |. [7 i

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.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。9 b9 w( [: [8 `9 F, K
Ingredients5.39.217.761 H5 o, Z0 K! P7 i
For the soufflé
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7 Y) f  z; {7 p2 t# l5.39.217.76600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb3 M( T- ?+ D$ o* l  k2 X8 q
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; I. R6 c( S0 l! s" stvb now,tvbnow,bttvb4tbspdemerara sugar7 y  j0 ^! R: D, g
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1 lemon, juice only
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2tbsp kirsch
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) {. ^; W9 o7 s: p( _% t2tbsp cornflour
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/ i" F; `0 e6 J; _  M; K0 M10free-range egg whites
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9 j; h$ m" Q# _9 {& ^! E+ ^. a5.39.217.7685g/3ozcaster sugar
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225g/8ozclotted cream7 {  \. q' H9 ]" `1 n' \2 S( p
For the crumble topping
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1tbsp chopped pistachios1 p0 @+ m+ l4 O  {5 s& b
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' a/ T; m3 R3 ?: J1 F. ]* U1tbsp nibbed almonds
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1tbsp demerara sugar5.39.217.76# ^' B8 w9 {3 W! ^
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9 F: P5 T; W( ]- v# y3 v1 N1tbsp rolled oats
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1tbsp desiccated coconut5.39.217.76+ E- P: Y3 r$ [6 Z. Q+ k$ C
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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