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

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Strawberry soufflé with crumble topping and clottedcream
  k% N% ?, K* C公仔箱論壇5.39.217.76) n/ H1 Z& D% C$ m) b" t* G
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6 E; U' A" P$ M7 |; n- P( gMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé./ J+ c7 ]( l: a; r$ ~$ H
Ingredients
* [9 @7 B3 X. I* X; L) e/ a公仔箱論壇For the soufflé
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; X3 x) |2 x, a5.39.217.76600g/1lb5oz strawberries, hulled5.39.217.76- p1 M( g0 R, q  |3 v3 N1 }$ z
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: c) n1 P; C& F  s( {7 X" }tvb now,tvbnow,bttvb4tbspdemerara sugartvb now,tvbnow,bttvb8 b' N9 j3 J# p1 f
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1 lemon, juice only5.39.217.762 l1 F, o/ e( R  B
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  Q5 @" Y: R# _% j4 VTVBNOW 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。2tbsp kirsch
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+ p# B6 V. ~/ \- D- 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。2tbsp cornflour4 v0 ]! L) b8 C
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- l6 \* H' D; X1 F6 Vtvb now,tvbnow,bttvb10free-range egg whites
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85g/3ozcaster sugar
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+ c6 {5 D. `+ }/ {5 W% ~+ G$ wtvb now,tvbnow,bttvb225g/8ozclotted creamTVBNOW 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 x' w% H% y# n2 C: H7 ]% W  |
For the crumble topping
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, l- w# s/ T$ C/ Q* P* r- U# Ftvb now,tvbnow,bttvb1tbsp chopped pistachios
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, n4 g6 ~1 ~+ s5.39.217.761tbsp nibbed almondstvb now,tvbnow,bttvb9 T* p" h  _" R; i) S' {
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1tbsp demerara sugartvb now,tvbnow,bttvb+ K' Y. K* X# c( {( }  y
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; G4 S! o; k, _( w6 M1 M4 X, c/ k& s1tbsp rolled oats
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1tbsp desiccated coconut! u& O* [$ t& b( o
Preparation method公仔箱論壇& ]+ D4 K6 h; v5 Z( e9 T2 w1 ^( i

• 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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