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

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Strawberry soufflé with crumble topping and clottedcream( C" b  c( U2 n2 i0 d' s$ i
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5.39.217.76, N- K  W1 F4 ]  k+ r% E
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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2 p1 H. N! U8 M; Y0 |% EFor the soufflé5.39.217.76# V/ {  ]: t! {3 v: W
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4 I- t) _- `. q& S) \, |5.39.217.76600g/1lb5oz strawberries, hulled
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4tbspdemerara sugartvb now,tvbnow,bttvb( \0 Q8 P5 q( E$ B; X2 ]
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1 lemon, juice only1 Z8 m( Y( t' f6 V" V
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1 x" k& ]! A: z5 Y5.39.217.762tbsp kirsch公仔箱論壇9 V5 r7 g  R+ m0 Q) K
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2tbsp cornflour
5 T) {& L% w8 O9 }- y- l1 i& t- Jtvb now,tvbnow,bttvb·
7 J6 ~! w# ~2 }5 R# j( j7 V. E10free-range egg whites1 Y( X4 ~- \& T- ]) e) |
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85g/3ozcaster sugar5.39.217.76- r( B: J! A# E
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0 w* S2 q+ A  ?) W! z4 X225g/8ozclotted cream
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$ p8 Q  z- t) d" R0 Z5.39.217.761tbsp chopped pistachios
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1tbsp demerara sugar: [" k. z; P. G8 |9 R4 @
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1tbsp rolled oatstvb now,tvbnow,bttvb. w; w6 @: K' r" t6 ?) h# a
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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。& Z$ `+ b  X% l; ?
Preparation methodtvb now,tvbnow,bttvb2 B; b8 k3 L" w. X+ I% W! s( v/ Q

• 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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