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

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Strawberry soufflé with crumble topping and clottedcream5.39.217.760 V# k# g$ e9 {" R4 l# z  t

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2 V7 ^; w: S( v5 B5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇5 g8 j3 q) f9 @
Ingredients
6 f4 s! J1 e' a5 m# hFor the soufflé
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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。8 l. R8 x0 h' N. o+ O0 ?
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4tbspdemerara sugar
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1 lemon, juice only
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2tbsp kirsch* e' m& N/ p6 \' B9 g5 S9 H  b
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5 F6 R. n. J; S公仔箱論壇2tbsp cornflour! t, B1 E9 N  V9 {2 w
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10free-range egg whites公仔箱論壇, m0 D  S. p- w: Q8 `* `, D2 h0 t
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+ J5 r# `* [/ }1 K, n. i2 otvb now,tvbnow,bttvb85g/3ozcaster sugar
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225g/8ozclotted creamTVBNOW 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。. i- M# V/ T: c& l3 M, C
For the crumble topping公仔箱論壇5 s. V; c" O# \& W" J( c& H( `3 ]& ?
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1tbsp chopped pistachiostvb now,tvbnow,bttvb1 ~2 Z+ }5 w. ~7 Q) X0 z6 O
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1tbsp nibbed almonds
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1tbsp demerara sugar; ?8 ~( d2 h; g8 w% x
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" K1 d+ p+ ~: U5.39.217.761tbsp rolled oats
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1tbsp desiccated coconut
+ I4 Z4 @2 O& R/ _$ r) c公仔箱論壇Preparation 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。. L0 n. k" W% V- D+ N  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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