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

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Strawberry soufflé with crumble topping and clottedcream6 k1 g; F& U; q; z
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) m9 E5 ?+ A" O; E: v4 p/ D: VMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.+ m4 c: a% n: X: b, \! @4 K2 m7 D
Ingredients6 Y- o  Y& \; _  r3 x# W+ K
For the soufflé
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600g/1lb5oz strawberries, hulled公仔箱論壇7 o6 f! P+ ~5 s" d3 _
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4tbspdemerara sugar5.39.217.76! Z) S! o8 m% E+ a0 R
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1 lemon, juice onlytvb now,tvbnow,bttvb8 E5 I: H. p. v3 |6 Q
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  c: V- E5 \$ R# b: f( n公仔箱論壇2tbsp kirsch5.39.217.76' C/ s: M0 W, U' j: b5 r
·tvb now,tvbnow,bttvb! p+ V& {0 r5 `# {9 Z7 q# {2 l
2tbsp cornflour
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* y. U+ v6 o2 h0 o! _10free-range egg whites9 z2 L* _5 T9 A& b& B1 j
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- O/ c1 G; s: Itvb now,tvbnow,bttvb85g/3ozcaster sugar
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$ L* h3 `' G7 xtvb now,tvbnow,bttvb225g/8ozclotted cream1 z! g7 v/ k  c; I' y
For the crumble topping5.39.217.76% n# m: T7 U0 y5 U6 J
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7 `4 T7 I% I/ O, y& r8 G* r( e: o5.39.217.761tbsp chopped pistachios
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2 c8 ~; c) z$ D3 x9 s2 v5 gTVBNOW 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。1tbsp nibbed almonds
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1tbsp demerara sugar) g4 x% x, X* D( A6 `; `
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& O( L: O# c6 ?% {; S1tbsp rolled oats
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5 D% w, }7 {1 a6 v公仔箱論壇1tbsp desiccated coconut
& }+ [; U- |6 r/ K' F公仔箱論壇Preparation method公仔箱論壇4 u( C6 T& J7 Q7 l8 P

• 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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