[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% U) U9 C# i+ a" G6 K
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇# H5 J% e# q8 p  Q! n' _
Ingredientstvb now,tvbnow,bttvb& Z7 K3 V; X. `. X& [2 l
For the soufflé5.39.217.76% f$ _& m1 G: T6 k. C: Q+ ~
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! z8 g( o5 G- l$ y9 W' p600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb$ _$ P+ Q8 N: E
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( _8 X% n5 @0 O7 B/ m5.39.217.764tbspdemerara sugar
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1 lemon, juice only9 B3 k6 R6 j2 x0 r: X* @
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2tbsp kirsch
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" N6 ]$ P/ v0 k( D& ~! xtvb now,tvbnow,bttvb2tbsp cornflour
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10free-range egg whitestvb now,tvbnow,bttvb9 N6 Y8 q! r( e- c2 w* P( b
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& d" {9 s6 N3 e公仔箱論壇85g/3ozcaster sugar公仔箱論壇8 @1 X5 T4 P) R8 Z9 H
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( A/ v" I2 R# Y5.39.217.76225g/8ozclotted creamtvb now,tvbnow,bttvb; b3 ?6 S0 Z6 e
For the crumble topping5.39.217.76* J4 Y4 o0 y" j9 C- }6 H
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  c" @5 R) I5 Z# Y5.39.217.761tbsp chopped pistachios
& ]- Z% @- @# Y, W! }" ztvb now,tvbnow,bttvb·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。) l! T; P0 h# y
1tbsp nibbed almonds
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1tbsp rolled oats5.39.217.76& _; e$ z0 e7 _' o, ?
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1tbsp desiccated coconut5.39.217.76' w6 p" G; O2 }7 x
Preparation method1 g0 P6 L, T* u

• 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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