[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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9 b4 B  w/ h) \+ i0 Xtvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.760 ?, B; i) T% n
Ingredients
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600g/1lb5oz strawberries, hulled& x1 p1 a9 c& a- p0 m' M, l; U
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" L' B* m. m+ t; D( W- X# F8 Dtvb now,tvbnow,bttvb4tbspdemerara sugar公仔箱論壇  H, D  p7 Z' x
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: ^2 k! O6 A# _( o9 {1 h7 w公仔箱論壇1 lemon, juice onlytvb now,tvbnow,bttvb1 D3 L: @+ T4 X5 _
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2tbsp kirsch
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2tbsp cornflour5.39.217.76' o- z# T3 I% |; p
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/ R, X: K+ B$ E8 y$ m# C10free-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。7 `% @" R/ n' `
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85g/3ozcaster sugar/ _8 j/ s1 Z5 ?& B- L  [4 W5 \( J
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" W# m0 ~9 V- C9 q$ Y" F5.39.217.76225g/8ozclotted cream
) x% w, P9 h, e公仔箱論壇For the crumble toppingTVBNOW 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。( G7 U  R% o0 j; `4 `7 V' f9 _8 D
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1tbsp chopped pistachios
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& n) z7 e/ _. _4 z1tbsp nibbed almonds
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1tbsp demerara sugar
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! S  U$ O0 T8 T$ K1tbsp rolled oatstvb now,tvbnow,bttvb6 c$ f! T' {8 t! J4 d; P% }  ?3 @
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4 f2 Y  b. M/ J& u公仔箱論壇1tbsp desiccated coconutTVBNOW 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。( S3 J+ B; _* ?4 t
Preparation methodtvb now,tvbnow,bttvb  x/ J2 s' S3 G. [  N. i

• 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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