[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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& j4 O. t& e% w2 \* \% _0 N) X公仔箱論壇. X) n% G% @# l1 o4 t
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
( d: O( u. k3 q( s1 {; S5.39.217.76Ingredients
) V6 C- L) A% N( J# HFor the soufflétvb now,tvbnow,bttvb' o1 V% {& F) j
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600g/1lb5oz strawberries, hulled
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4 B" S8 |0 P' O' ~% m5 O0 i4tbspdemerara sugar
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1 lemon, juice only5.39.217.76  ]1 s) ?% i# L, {2 T
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( G0 g' K. r  b/ u; H2 `公仔箱論壇2tbsp kirsch
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" [+ X6 C3 X1 n: j" m1 X2tbsp cornflour
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10free-range egg whites公仔箱論壇- C; [  r4 e* {# m0 a3 G) C1 O
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0 Z% I) L6 z) h, S2 X85g/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。/ M4 I0 F2 k4 `0 Q# L& L
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- g% i5 q2 c+ Y& O+ t公仔箱論壇225g/8ozclotted cream5.39.217.76/ |+ Z! B6 [0 R$ f/ U% c" V$ ?, u
For the crumble topping
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1tbsp chopped pistachios
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. O7 j% Q0 }' h" r7 m! X& i4 p5.39.217.761tbsp nibbed almonds
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# p7 T* W* e" v- V& }公仔箱論壇1tbsp demerara sugar: y; b5 o5 Q( Y3 H  M& N
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1tbsp rolled oats公仔箱論壇3 }0 }1 y3 i1 p' `& h' @, n4 n
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1tbsp desiccated coconut: x$ b2 G# K( {: ~- 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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