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

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Strawberry soufflé with crumble topping and clottedcream7 @- |$ L4 m) F% k5 `" X

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
/ m2 v  K7 Z6 v, _9 ~8 Xtvb now,tvbnow,bttvbIngredients
3 ^: m! v1 i/ q- L0 K- q1 o公仔箱論壇For the soufflé8 B; F& N' u% a2 a( X
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600g/1lb5oz strawberries, hulled
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1 lemon, juice only
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# n& U, l% B; E: S2tbsp kirsch
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5 [$ I0 q. T2 x& `# n2tbsp cornflour5.39.217.76. K6 ?# f; G& U9 ]8 y
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10free-range egg whites5.39.217.768 B! M/ q% h& I; U! \, O/ }# O5 K
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85g/3ozcaster sugartvb now,tvbnow,bttvb  T0 h$ {4 m% B* K0 q; T
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225g/8ozclotted creamTVBNOW 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。/ v6 f, c* E0 @, I# [' L
For the crumble topping
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2 V# H* Z) I- D3 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。1tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar
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3 N1 F) D  x" `" i1tbsp rolled oats
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1tbsp desiccated coconut
. K2 }  A# a# w" y公仔箱論壇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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