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

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Strawberry soufflé with crumble topping and clottedcream/ L9 x: @, t( G6 j+ z( B' a" ~
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0 @' R6 J. |  Q公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.; ?7 F/ Y# q  _! K: T5 I. {" r
Ingredients( `! r/ z" y+ E* H6 d9 g
For the soufflétvb now,tvbnow,bttvb0 t5 `$ q0 p* F! Z! f8 m2 n
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" O) Y4 a  Z- w2 j600g/1lb5oz strawberries, hulled5.39.217.76* H. B3 r* J- H2 J6 t  ~8 T- y- X$ ]
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' _# ^# V; x! c1 `6 W% M4tbspdemerara sugar
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$ D' O5 [- H  z/ W1 lemon, juice onlytvb now,tvbnow,bttvb% n: v6 K  ^* q  V, g1 H9 J
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( @, v: l7 ~  w8 m; Htvb now,tvbnow,bttvb2tbsp kirsch
! ^+ y9 i) R5 p" A" g/ w5.39.217.76·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。  H% d* G* i- f- b8 M3 P. z1 \
2tbsp cornflourtvb now,tvbnow,bttvb* p+ x5 K; I0 \4 S1 `4 _) D
·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。5 [8 S4 W9 ?* `. p& a
10free-range egg whites
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85g/3ozcaster sugar# J$ l* ~% T0 g: L
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225g/8ozclotted cream
* j) l( E8 Y) T- |9 stvb now,tvbnow,bttvbFor the crumble topping
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: U+ N' [4 R& u1 J, Ttvb now,tvbnow,bttvb1tbsp 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。* R  |* C" o- @+ |' v' S' L  @; m
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1tbsp nibbed almonds
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. E' g! r- Y3 @) [5 s  d1tbsp demerara sugar
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1tbsp rolled oats5.39.217.76& X: Z% K! Z9 D( C3 j: X
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Preparation method. K4 n) C, ?0 x# {

• 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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