[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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8 U; q2 A' J- z9 H% GMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
3 A; \- K+ D& V- ATVBNOW 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。Ingredients2 w6 N+ A4 O- n* Z6 p6 h
For the soufflétvb now,tvbnow,bttvb" Y$ ?9 r& J( _; Z# L% C( `" k
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; B7 k4 B; L9 c3 L3 L  Z4 ~! R/ ?5.39.217.76600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar" y/ `' o: ?9 V* A; {) J( \
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% F6 D- P6 c4 P$ f$ J; p6 stvb now,tvbnow,bttvb1 lemon, juice onlytvb now,tvbnow,bttvb, o+ c) R% N5 O8 N
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·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。. P7 q8 g& j8 n+ \
2tbsp cornflourTVBNOW 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 B8 ^- I  M6 s  n9 W- \1 D! ~  ~
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10free-range egg whites
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85g/3ozcaster sugar- ~6 o* S! t$ X) `8 E. B) C
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225g/8ozclotted cream5.39.217.76) X) T2 z# J# e; l, _0 y$ c
For the crumble topping' l# b% C9 M7 z8 N: B
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& F, B/ s& T  k( q. ]- T公仔箱論壇1tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar5.39.217.764 c- l  e4 l5 }8 `* N
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$ k* \5 a) D7 e5.39.217.761tbsp rolled oats  K2 \, t4 K& m; F
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1tbsp desiccated coconut
! D/ J7 n/ [2 c& q+ {) D9 KPreparation method5.39.217.76) Q. b8 p$ D1 O' G! l

• 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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