[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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1 s" X8 m2 _  q) o) m) x- M3 w2 ?5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.' G% u( S; G7 h# K" k+ L% P
Ingredients
, a$ s2 @. O' t" ?4 A/ v5.39.217.76For the soufflé
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# S) B1 j- I; c( m公仔箱論壇600g/1lb5oz strawberries, hulled, r; K" `" t+ D/ s; O7 u+ M
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( B. ]( {/ Y- }$ I# tTVBNOW 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。4tbspdemerara sugar
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1 lemon, juice only公仔箱論壇6 N: f) |9 j, K$ u" k! a
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2tbsp kirschTVBNOW 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。' ?; J8 z* ]) J
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2tbsp cornflourTVBNOW 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。$ g5 h" h* d- i( N4 [
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10free-range egg whites5.39.217.76" f/ a' n& z; k
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& s/ h! ?9 n; M! H' h, hTVBNOW 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。85g/3ozcaster sugar公仔箱論壇# J: ^4 p/ R  G8 ^4 k/ [9 `
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9 E* U+ u% }3 N5 h8 R7 `5.39.217.76225g/8ozclotted cream5.39.217.76* @3 p1 \1 M* l4 h& ?
For the crumble topping
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1 u( J8 _! c' O8 d$ k( V6 J5.39.217.761tbsp chopped pistachiostvb now,tvbnow,bttvb7 [; i  z$ E  |& ?- b8 J
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4 g* ]0 X8 ]3 T! n( W4 h7 D" a- Atvb now,tvbnow,bttvb1tbsp nibbed almonds: P% r- h6 ~% X, [
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/ J1 N4 T& ?" E  @" b5 Q& Z公仔箱論壇1tbsp demerara sugar公仔箱論壇* V" E* Z" q- H: L& w# Q' J
·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 Q+ [9 G7 n; D' z6 d$ Z
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。1 H5 k, S, u" D: y+ K& X
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1tbsp desiccated coconut
7 [* b$ u1 N2 F) ^' `Preparation method5.39.217.76& h9 j4 u' V) M1 N' }1 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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