[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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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.- j$ F& \. F* D; K
Ingredients
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4 j& L- m2 j" |% v, X. K0 iTVBNOW 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, hulled
' R  D" l, m' w* FTVBNOW 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。·
0 F  M# m1 o4 z% 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。4tbspdemerara sugar
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! u$ G# a/ r0 H) z/ B6 ]6 }0 Z1 lemon, juice only
3 p+ c; U3 c- ^) A公仔箱論壇·公仔箱論壇3 Q8 P# U0 @. c7 s- s
2tbsp kirsch
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2tbsp cornflour
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9 u: M. S! s: B1 x" e1 W; c; u) p5.39.217.7610free-range egg whites5.39.217.76, Y% r# X) Q$ s& Z, L% R( h/ O
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$ e, v* Y1 h  |$ U! p7 s1 p# C5.39.217.7685g/3ozcaster sugar
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225g/8ozclotted cream5.39.217.763 @' q2 w( }* r4 t# c( k
For the crumble topping
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# R3 O. v1 I9 d9 a4 h1tbsp chopped pistachiostvb now,tvbnow,bttvb# b6 d2 T% X+ f4 M3 A. u
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1tbsp nibbed almonds5.39.217.762 @& W% o7 ~! H0 q4 h! I
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1tbsp demerara sugar
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( W9 [* {9 M* m* ?tvb now,tvbnow,bttvb1tbsp rolled oats
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3 A" e) @) L* O3 K公仔箱論壇1tbsp desiccated coconut公仔箱論壇6 l7 M2 K8 v& `9 P! k  N, d1 h+ {3 X
Preparation method公仔箱論壇- S0 W0 U9 [2 i

• 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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