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

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Strawberry soufflé with crumble topping and clottedcream公仔箱論壇" D* I7 U- k3 ?1 _
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3 x# h" }+ M  B2 |& k公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.6 |! {( h1 x- J1 H5 ]3 A! j  E
Ingredients6 t! L2 m7 `8 y2 E) A2 Z. W1 w# a
For the soufflé* |. O7 L! n! U0 F3 U- a6 J# X
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1 k5 L, T5 I0 MTVBNOW 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
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4tbspdemerara sugar
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1 lemon, juice only
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2tbsp kirsch公仔箱論壇& I( a% \3 W: B1 K# ]# r+ S
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2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar5.39.217.760 t- U2 Z/ r) Z* |+ I- x/ n
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0 B; K3 Y3 t( k7 R$ V4 U225g/8ozclotted cream
4 N( ]  w7 L6 f+ Ltvb now,tvbnow,bttvbFor the crumble topping6 M% K. R" |+ M8 ~
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1tbsp chopped pistachios
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1tbsp nibbed almonds5.39.217.76& M5 z5 I+ I* R$ v1 k$ B8 O; l3 ]
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1tbsp demerara sugar/ x4 j: Y, D6 j; P. }5 J
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) T& E. r. o* \) X) _1tbsp rolled oats
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1tbsp desiccated coconut6 d: \' B$ u2 ~* T+ E/ a5 r
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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