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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
. B# p: C) P, f% {tvb now,tvbnow,bttvbIngredients
  ]* d3 {& e9 [, \' fFor the soufflétvb now,tvbnow,bttvb* ]% H$ E1 X$ O- ~: _3 `6 G
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only- [& V" |5 R3 Y8 {: [4 k
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2tbsp kirsch
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10free-range egg whites
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85g/3ozcaster sugar' D- M& B2 @" Z
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) [5 \3 G0 q4 t225g/8ozclotted cream
$ _9 B( s2 Y0 B! ]tvb now,tvbnow,bttvbFor the crumble topping
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% U/ w: z6 i* K# N  rtvb now,tvbnow,bttvb1tbsp nibbed almondsTVBNOW 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。& b+ [. [: x7 P5 o3 {) g
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1tbsp demerara sugar公仔箱論壇+ K( c3 x( w8 N9 |
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1tbsp rolled oatstvb now,tvbnow,bttvb1 {$ l) ]$ v* Q% C0 K: S
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1tbsp desiccated coconut5.39.217.767 l* X. \6 ?7 C( K  _% 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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