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

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Strawberry soufflé with crumble topping and clottedcream公仔箱論壇' \0 L, [( I& n4 l: x

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+ G5 w; d7 M9 R7 E5 B# mMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
$ I; d% C4 A" M; F. O/ @* e公仔箱論壇Ingredients
$ y; U% v- I. q公仔箱論壇For the soufflé
9 E# f" `1 {; m5.39.217.76·
1 C% W7 J) V1 X, Jtvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled2 d9 o% i) `, A  U6 }+ J
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# ?/ M1 N4 R$ q1 I3 p( _8 a' r: }5.39.217.764tbspdemerara sugar
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2 S. C  ?, U* p+ z1 q; D1 lemon, juice only
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! o& Y4 x8 a/ j2 O8 }tvb now,tvbnow,bttvb2tbsp kirschTVBNOW 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。; Q  U' n5 J9 t7 P+ X
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* W6 i( A" i. k( N# Q; z5.39.217.762tbsp cornflour
1 T! N5 S2 u2 I, M/ O; H! ytvb now,tvbnow,bttvb·
9 j& k) U/ r' U. i* [) `TVBNOW 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。10free-range egg whites公仔箱論壇! {: l" s7 N+ c9 X9 ~1 ]2 b9 s
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; S+ N! h7 F, `85g/3ozcaster sugar
6 y! w& s- r1 d! G3 x公仔箱論壇·5.39.217.76* O6 |, }0 @" c( R$ v
225g/8ozclotted cream
& Q8 d) b% W5 G, S  p* f* `For the crumble topping5.39.217.76% x$ E- d: m, C6 p* ]: p3 o
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4 {7 j; x2 C/ i7 a/ F! S1tbsp chopped pistachios
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* ^5 p5 }- a/ U' g4 h1tbsp nibbed almondstvb now,tvbnow,bttvb# e, U/ L5 ~, ?" A" n
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1tbsp demerara sugar公仔箱論壇6 q0 o! u* X, t5 N& U
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1tbsp rolled oats
% \  {$ o6 t' h, c6 k( s5.39.217.76·7 ]0 h& a/ T: e! b1 w  X' h
1tbsp desiccated coconut% q. W5 Z0 E2 z( ?& D- v' x
Preparation method5.39.217.760 x6 Y9 [+ F: k! r& N* |

• 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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