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

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Strawberry soufflé with crumble topping and clottedcream; O# j* j/ I# N7 J; Z! v1 d

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
' q0 q: q6 K! ~  a, d7 F公仔箱論壇Ingredients: z' j& n4 A% c/ n: u$ ^  z  w
For the soufflé公仔箱論壇! a0 h* e1 G3 w/ D" d
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugartvb now,tvbnow,bttvb1 _. a; d0 ^5 ]5 x- S  J4 ]
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, O1 C6 R, R: c" J7 l( ~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。1 x  ?, k' }* a8 \! B
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% [6 `8 d- Q0 ~+ l8 dtvb now,tvbnow,bttvb2tbsp kirsch
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' r/ t. q: v: r+ l# K2tbsp cornflour) C" k+ @, Z; t4 O  \1 }" F
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10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted cream
' v& r* x# d5 g) L2 b) v; [5.39.217.76For the crumble topping
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1tbsp chopped pistachios
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1tbsp nibbed almonds
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1 v& Z  [. B3 f- H0 A7 X: W7 gtvb now,tvbnow,bttvb1tbsp demerara 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。. K% W5 W. o5 I
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  o+ n5 J. d1 B) Ytvb now,tvbnow,bttvb1tbsp rolled oats
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1tbsp desiccated coconut5.39.217.76$ H' S# W" u% z
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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