[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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公仔箱論壇1 _9 h. a1 f: ^4 K& V

* Z, x* {+ I1 {  n4 @tvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇7 v- f+ K0 a3 m% S) f" _, @
IngredientsTVBNOW 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。* o) s+ v3 @$ \7 o2 Y1 O6 x
For the soufflé. s1 ^4 U2 ?& l5 _, e; j
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugarTVBNOW 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。$ s/ V. g- x+ k0 K" q
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1 lemon, juice only
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2tbsp kirsch
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9 n9 b: w+ ?/ G6 q2tbsp 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。7 u; A, W4 ~7 s( b' B. T
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. O; r* m# _. o0 F" K10free-range egg whites
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7 W  d, b. E$ d4 ?/ G1 H85g/3ozcaster sugar
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- e5 F( i* ~7 ?225g/8ozclotted cream公仔箱論壇6 I6 ^& D- q4 X  ]' t
For the crumble topping
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1tbsp chopped pistachios公仔箱論壇" t8 d. ~: z  C
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0 F# S5 q5 h3 o9 m! |5.39.217.761tbsp nibbed almonds
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1tbsp rolled oats公仔箱論壇, A& E! v% ?+ e4 _2 d1 I9 v) p
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1tbsp desiccated coconut
$ K% s3 p/ x- ?tvb now,tvbnow,bttvbPreparation method( J8 X6 q' M) f" G* G$ B

• 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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