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

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Strawberry soufflé with crumble topping and clottedcream/ G# a$ M, @/ D% w

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0 \! m# f1 j0 o4 c* c. ?( ~8 C$ G2 ~+ |公仔箱論壇
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.# g6 P* R- {5 g/ y! A# @& Z
Ingredients
$ _2 w5 _! \% J  A" ~+ gFor the soufflé
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600g/1lb5oz strawberries, hulled公仔箱論壇+ e# t# ?; c# y- L3 @
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# [% E& u" u" k* q) C+ x4tbspdemerara sugar( ]* ~3 C: H6 }6 r/ e7 F$ f
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; C2 Y2 r$ f2 {6 r$ a5 ~4 o( b8 }0 Q1 lemon, juice onlytvb now,tvbnow,bttvb, o/ @- I8 @& @6 r% b
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2tbsp kirsch
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$ c0 m/ y; z; l; ^- ^! H2 l/ ]4 Z2tbsp cornflour
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10free-range egg whites
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# k: O. n  g  Etvb now,tvbnow,bttvb85g/3ozcaster 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。! q' K0 P* k! K1 n2 e
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225g/8ozclotted cream
  z3 `; e& z! f% VFor the crumble topping
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' g' _1 S( {' m" c6 z0 q1tbsp chopped pistachiostvb now,tvbnow,bttvb+ _5 E8 F  N6 C+ a9 p
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6 q+ u6 L6 ^3 N9 A& M2 l9 C: s/ c1tbsp nibbed almonds
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# X; t# |+ j6 q- e1tbsp demerara sugartvb now,tvbnow,bttvb5 @6 l- S  e4 n1 V$ U- k9 ~1 g$ T
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1tbsp rolled oats
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1tbsp desiccated coconut
9 ?+ \  s% m! iPreparation 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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