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

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Strawberry soufflé with crumble topping and clottedcream; w, ~  z, P1 I& R: @: f. d
5.39.217.76! S4 U" y* y/ g* u

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
+ [+ s6 ]" t$ U; I; Z7 Y3 C3 uIngredientstvb now,tvbnow,bttvb% N/ d$ M# Z- u# r5 p
For the soufflé( O& }( S. N5 y& |  v2 q
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600g/1lb5oz strawberries, hulled
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6 N+ f3 R: _3 g3 V& i4 u1 }tvb now,tvbnow,bttvb4tbspdemerara sugar公仔箱論壇: C0 r! I/ a) H: @2 w
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1 lemon, juice only
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2tbsp kirsch5.39.217.76+ w" i9 L5 l: [
·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。5 n+ y4 u# Y9 F
2tbsp cornflourtvb now,tvbnow,bttvb. L+ z& I5 L' U4 z. d1 z
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9 A& u8 ?# D0 L$ A* j9 {7 A/ I! YTVBNOW 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。10free-range egg whites; u  [0 h  i" z$ j$ A4 v( [
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  Z! N, y4 ~) p8 H85g/3ozcaster sugar
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225g/8ozclotted cream
6 q; l5 t  \) _1 K8 J" T- C0 t5.39.217.76For the crumble topping
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1tbsp chopped pistachios
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( c$ ?4 n( W- l+ K; uTVBNOW 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。1tbsp nibbed almonds公仔箱論壇: ]) g3 I- B: h% s( k6 J; Z  D
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( a; A- G: V- s! m1tbsp demerara sugar
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1tbsp rolled oats
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8 [6 @3 k/ c) o; R  O3 t0 tTVBNOW 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。1tbsp desiccated coconut
" g+ V, ~3 P, o+ k0 k9 i公仔箱論壇Preparation method# l+ a! z1 g7 r

• 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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