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

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Strawberry soufflé with crumble topping and clottedcream7 p  s2 k- {7 W8 H) \5 q% }1 w
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
7 K& c; n: F0 c$ q( B4 a1 ?Ingredients公仔箱論壇( O2 Y4 P" P* W+ G( t, h9 h$ J. P- X6 U
For the souffléTVBNOW 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。9 H, ^0 o2 ]* [( B; x6 O$ s
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" V3 r  s0 {* n600g/1lb5oz strawberries, hulled5.39.217.76: R* `# t7 x. Y2 F" W
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4tbspdemerara sugar
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1 lemon, juice onlyTVBNOW 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 N4 [6 a2 i8 K( l
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. O. t! r0 d/ o5.39.217.762tbsp kirsch
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2tbsp cornflour
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; h& _- }8 o- d6 G- C; D公仔箱論壇10free-range egg whites
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85g/3ozcaster sugar5.39.217.76+ `* K  ~8 {9 p+ l
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7 K+ ~' @3 A8 ]; N: J5.39.217.76225g/8ozclotted cream
- v0 _, Q6 N4 x: X* K, F) o公仔箱論壇For the crumble topping8 P6 C" @. `1 \
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1tbsp chopped pistachios
4 i' y8 H+ X' H公仔箱論壇·5.39.217.76# g) X6 y! k! `. N0 `1 w+ n
1tbsp nibbed almonds
8 s. _( N2 H/ _. a% Z2 B- \. L# R5.39.217.76·
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' m: C1 A$ ^3 S4 F8 [' i公仔箱論壇·
& e0 S; T1 U' r( k5 }3 B' D1tbsp rolled oats
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1tbsp desiccated coconut5.39.217.76, @% Y' O/ Y2 @
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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