[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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公仔箱論壇: _: i8 A. j9 n9 Y$ ~& E4 m( L
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
7 I2 @7 m1 j1 Q1 n7 H5.39.217.76Ingredients
1 K* h; d; F! b1 J5.39.217.76For the soufflé
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600g/1lb5oz strawberries, hulled公仔箱論壇+ {/ [2 H9 y& `" f$ E
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& K2 p! B: [& S; {+ ?/ d& H4tbspdemerara 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。' g( S+ ~, ?* f- E% x7 s9 e
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5 w  H" H* E* @7 [! c- I1 lemon, juice only公仔箱論壇) R: X$ f9 O$ J" z+ J
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2 N# Y/ h* k  o+ Y5.39.217.762tbsp kirsch5.39.217.76; b9 E1 |* g  F" b+ }
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2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted creamtvb now,tvbnow,bttvb: G. I6 m9 q7 _8 }: B5 H% c
For the crumble toppingtvb now,tvbnow,bttvb+ Y8 Y- s! Y, c. T6 j
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1tbsp chopped pistachiosTVBNOW 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。0 X1 K% J' m& `/ ?( {+ ~% N
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1tbsp nibbed almonds
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1tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut
" y$ E- Z+ g# S8 m, g# Q9 yPreparation 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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