[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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& X" x; u- D( y: ]& Ntvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.6 v) k$ S8 L2 z
Ingredients5.39.217.76; p1 I8 ?* w, d) }# n
For the soufflé5.39.217.760 ~7 }7 U% d" ~; e% F
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% P7 x& G/ c' f( G% R5 ZTVBNOW 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, hulledtvb now,tvbnow,bttvb; l5 _% u/ k0 \8 G0 p
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4tbspdemerara sugar' H5 p- j$ w9 G( c  P' I
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1 lemon, juice only
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2tbsp kirsch
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0 G$ l8 @  K& X+ v' b( U2tbsp cornflour3 b- c. B! x6 \5 H& A8 C
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  H, F& y9 _0 n5.39.217.7610free-range egg whitestvb now,tvbnow,bttvb( i: e0 w4 l( D; }/ @, |7 x
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) Y# T. J5 j: d' a& P85g/3ozcaster sugar
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225g/8ozclotted cream
: ]4 @' o; y4 a. ^( ~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。For the crumble topping
3 V- {4 D0 `3 e) p# K7 O1 c! t: C: U* {5.39.217.76·
9 s( W$ o# _0 `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。1tbsp chopped pistachios
6 N# M* ?6 E6 v2 C5 V! C, ?5.39.217.76·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。' J- b6 S# |) Q6 V. N" ~4 V: Z0 x
1tbsp nibbed almonds
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' p' a( k+ M! H* y4 W1 T$ |tvb now,tvbnow,bttvb1tbsp demerara sugar
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/ U1 h% ?+ }* Q0 V, l5 ?公仔箱論壇1tbsp rolled oats
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1tbsp desiccated coconut
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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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