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

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Strawberry soufflé with crumble topping and clottedcream
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公仔箱論壇, {4 `, o! ^4 a: z( E
5.39.217.76$ y# n: Z% }, A  S4 Y3 O- _

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% ?0 }% V. |7 C8 e! \0 WMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
; T1 H+ ~' B* Y' L- MIngredients$ ^& @* d, P; s: j6 T
For the soufflé: k3 l: Q: W  [! ~8 T8 Z
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600g/1lb5oz strawberries, hulled5.39.217.76! k. N3 Q; `; f; |1 {  W' R- c/ u
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) H  ^+ M( `/ ~) C, @( H; Itvb now,tvbnow,bttvb4tbspdemerara sugar公仔箱論壇: }6 Z6 d% q' i8 T- x" V
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9 H# ?% ]: M% L3 T% T1 lemon, juice only公仔箱論壇2 ~% k3 P% {: [5 H  l, l
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) R, s3 Y( Z( I6 ~4 @* x2tbsp kirsch
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5 W! p% W- q( e# J! t2tbsp cornflour公仔箱論壇, x6 J9 H$ Q# W3 h4 a" q  [
·5.39.217.763 s# y( ?# Q3 u6 n+ w; X/ x4 S
10free-range egg whites/ B7 H; B/ s  ~* J& M" O, d
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' b- P0 z9 J8 g6 I7 D* t! Q公仔箱論壇85g/3ozcaster sugar
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For the crumble toppingTVBNOW 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。  ]7 w3 G0 `( V7 x% w
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1tbsp chopped pistachios
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) ^% W( c' c9 C% D1 h5.39.217.761tbsp demerara sugar1 z9 M( ?# G- X+ \. L
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1tbsp rolled oatsTVBNOW 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。: I7 t2 ^) ?# m! n& i% r& Y8 c4 {
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1tbsp desiccated coconutTVBNOW 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 Q, A$ S# \3 p$ A
Preparation 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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