[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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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇0 Q/ i. S, T# o: u# E8 f
Ingredients7 l+ y4 ]2 J3 a# |5 M1 z' J! _" Q
For the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugartvb now,tvbnow,bttvb7 ]9 M% n/ ~+ ^, @/ ~$ A0 J
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1 lemon, juice only% |, h5 \8 |* Z7 p+ q; u& ^
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( g: @. r0 H2 x, ~+ ^2 W( ~9 h. a2tbsp cornflourtvb now,tvbnow,bttvb* K* J# r( e' Q9 t; Y  h
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10free-range egg whites公仔箱論壇7 ]/ b! M4 c8 k5 k7 k$ }# O& e( X
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; i* }* Q& [. ^% Z. Y4 Z公仔箱論壇85g/3ozcaster sugar
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8 Y: Y+ A1 y5 M公仔箱論壇225g/8ozclotted cream
6 i( P3 _' c8 C5 Y$ {* Z5.39.217.76For the crumble topping
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1tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugartvb now,tvbnow,bttvb; l# s5 S) q6 w2 E+ z( ]3 L) ?
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9 v* z  G0 O- B0 @. x; WTVBNOW 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 rolled oats5.39.217.76/ W& U  k( r% H1 j0 D5 b5 E# J; ^
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: |' G6 J5 q0 _! q1tbsp desiccated coconut
2 \; N9 n3 v/ X0 x( I0 ITVBNOW 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。Preparation method5.39.217.763 M2 H0 A" _- a# G

• 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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