[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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$ Y; p8 h" P( r" [1 O9 m% K; Wtvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflé公仔箱論壇" c" G2 V) q  o. {  @) y  w. n
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8 e& T, A- w) W9 g$ K% U  I. B1 ]8 R600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only公仔箱論壇9 {% m$ B; [1 D8 x. _6 G; f
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2tbsp kirsch
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2tbsp cornflour
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. _2 G% S* k9 f( M5 V* U; L公仔箱論壇10free-range egg whitesTVBNOW 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。$ v+ S2 Q1 P$ @. u0 a8 X. Q3 h
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% E, L) n1 z, X# p* K0 mtvb now,tvbnow,bttvb85g/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。7 l& ]9 g) F+ Y6 F
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& v, B. p7 r0 M4 R0 ~5 _% S: F5.39.217.76225g/8ozclotted cream公仔箱論壇5 {, p3 G7 v6 G1 q+ h' Y8 e$ j: `
For the crumble topping公仔箱論壇, _0 l2 g5 [9 b6 t$ ]' m/ I
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3 I4 a/ E: B0 n+ C) |$ Q1tbsp chopped pistachios/ }# M7 A! p) C+ \( H8 Y) |" M
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1tbsp nibbed almonds公仔箱論壇) b; W, ]# o2 P0 `) n" n0 ]; U% n
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1tbsp demerara sugar
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1tbsp rolled oats
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" w% w) ?& L) N  _- \公仔箱論壇1tbsp desiccated coconut公仔箱論壇3 v3 T' h* z% j( r  a" ]
Preparation methodtvb now,tvbnow,bttvb: Z  N0 X  {' m$ T2 {8 ?2 y

• 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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