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

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Strawberry soufflé with crumble topping and clottedcream' c& V/ f9 {  s5 {1 E7 W- G
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* q' {( B! h$ y& E. V. a; }5 ZMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
2 `+ X0 p- }# Q9 A: j5 n' ~公仔箱論壇Ingredients
% h0 E) x- f$ D* E: z* d$ I( m7 a" yTVBNOW 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。For the souffléTVBNOW 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。. Z. {* Q5 `8 i  P
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. B4 {9 h- d$ ?" ?: I) u+ v. P9 ?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。600g/1lb5oz strawberries, hulled公仔箱論壇4 s  M  [, J) \
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3 w/ }" z' N# k4 WTVBNOW 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。4tbspdemerara sugar
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1 lemon, juice only
* B; i, Q$ |8 K; U7 b/ H: l/ {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。·公仔箱論壇4 R1 s6 U* o4 n2 `3 [
2tbsp kirsch
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4 u' q& P9 n: u1 Z0 M" B7 K0 u2tbsp cornflourtvb now,tvbnow,bttvb+ P" A6 h$ V9 r$ }  }" h  z0 ~8 z
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10free-range egg whites
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1 D' J- w* `5 @' p) J' [85g/3ozcaster sugar
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225g/8ozclotted cream
, H4 t( [9 ?5 s2 r2 K* Otvb now,tvbnow,bttvbFor the crumble topping5.39.217.76! L4 ~" F( W! I6 M- R
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1tbsp chopped pistachios5.39.217.76& k5 i' u! h* e; g7 X& X$ ~- s
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1tbsp nibbed almonds
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1tbsp demerara sugar* @  l) a1 b# U+ ]& {  e
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0 C7 W" V, M' J: o6 `3 s公仔箱論壇1tbsp rolled oats% ~* n  Y6 A# s, ^* G
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* C1 X. t# ^' c1tbsp desiccated coconut
3 O9 @$ v1 h. B' L8 Q5 g5 }Preparation method! m6 ?$ r8 I- g! _, B$ }  ]( ~

• 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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