[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6 H6 t6 I& l7 p
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5.39.217.76, h3 O  y' H1 p( ?) T5 K
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
! C. [: H" g. K# y. \% p5.39.217.76Ingredients
  [6 p" G2 s8 p; I& g/ UFor the soufflé
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+ _  U: O1 ]7 P3 s8 i+ Q7 _- D& K! }* O600g/1lb5oz strawberries, hulled+ j+ _" N+ {5 r( [8 P
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' z/ Y! B6 P$ ?1 atvb now,tvbnow,bttvb4tbspdemerara sugar
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1 lemon, juice only3 c# W8 K8 D- ?( f% N
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0 C8 N  ]! {# B$ G% {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。2tbsp kirsch公仔箱論壇3 R! v: H$ V* w& Q) g
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2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster 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。3 a% x( c, I4 D! g, G
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3 H' V& L# g* S225g/8ozclotted cream
  _) Y6 w+ S6 z; BTVBNOW 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。For the crumble topping公仔箱論壇' Z+ `9 g5 a3 I8 O3 f5 M. C) Z
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1tbsp chopped pistachios公仔箱論壇% K  ~% P/ V& i, b! p
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8 ]' Z$ U- @' Y, `0 p" _公仔箱論壇1tbsp nibbed almonds公仔箱論壇# T. }4 Y! z' s. A/ S
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- ^  G' |9 o) U5.39.217.761tbsp demerara sugar公仔箱論壇; W, z, o3 y& K9 F" A7 h% w
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1tbsp rolled oats
1 F8 h8 P& p) N0 G" i7 ~& qTVBNOW 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。·
! J; |+ j* ]0 }8 q公仔箱論壇1tbsp desiccated coconut; r0 M/ l7 v- e+ v
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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