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

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Strawberry soufflé with crumble topping and clottedcream5.39.217.76  `. i6 p0 t& F6 _( {1 [1 r0 D

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, ^6 P( l! l% }5 @1 U/ stvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
+ o+ c# W" |* I( l公仔箱論壇Ingredients; O2 w1 C2 D5 K0 F6 |- g
For the soufflé公仔箱論壇$ X& B7 j1 j9 E8 F, M
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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: Q7 Z2 ^4 U2 v- D+ D2 E1 lemon, juice only公仔箱論壇% z4 l- J- `, e( ]  `, K7 R) u
·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。0 ~" r5 W' h/ P% ^) y; r: j" [
2tbsp kirsch
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10free-range egg whites
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' C# K* u$ u# ?) q公仔箱論壇85g/3ozcaster sugar. K" [6 X% R$ z& n6 m
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225g/8ozclotted cream5 L( g" e. s2 V/ W& u/ h" O
For the crumble topping5 }2 q8 h5 H9 @
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1tbsp chopped pistachios
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1tbsp nibbed almonds公仔箱論壇& c+ X5 E& s$ H+ R
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6 y8 I/ a# W& b4 n" v& w* O5.39.217.761tbsp rolled oatstvb now,tvbnow,bttvb8 A  v6 V; k  j% _5 y/ b9 V  H
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: T3 p6 d/ o' `公仔箱論壇Preparation method) D! x0 y; F+ 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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