[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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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.76' r* B; {7 t9 H
Ingredients5 b0 \) \; ~8 y0 L6 K
For the soufflé+ u$ M. L* n9 x. b# D
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4 }7 \  d+ Y. w/ T- s3 f' |, H+ W600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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4 K  ^) B; [$ `$ v: j5 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。1 lemon, juice only公仔箱論壇3 U4 z& f9 v$ m- n" M+ r
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2tbsp kirsch公仔箱論壇: R2 R7 g* \* g. r
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7 B- G! u7 D1 ~# Q2 o  ztvb now,tvbnow,bttvb2tbsp cornflour
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10free-range egg whites5.39.217.76& J2 O! ~- b' ~" _! {$ o8 i
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+ X; z$ c- ]* a85g/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。( X* Q& r% |3 R% e
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$ N; i& t; \" ?4 Q$ u  NTVBNOW 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。225g/8ozclotted cream
) v5 ?5 E1 N5 C/ B0 XTVBNOW 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
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8 d/ b6 e% B! B0 I2 z1tbsp chopped pistachios0 W* F( _# v5 l* v5 z+ i. H
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3 z, B. b9 ]5 T4 DTVBNOW 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 almonds5.39.217.765 _# O* E+ p7 \  w
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# `& s) i' R, ~! {* ]7 m1tbsp demerara sugar公仔箱論壇& N: w' a2 J8 X9 _8 z, n0 P4 u+ X9 G
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1tbsp rolled oats5.39.217.76# Y6 r0 E- ]5 M" ]; \& j* L8 e
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5 a8 a% @4 n0 E  q6 ~1 |. o6 Y& p" `1tbsp desiccated coconut
4 q; x# U5 ~0 t% N+ Htvb now,tvbnow,bttvbPreparation 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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