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

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Strawberry soufflé with crumble topping and clottedcream. h6 ~) a8 ~) O0 M) X
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公仔箱論壇8 V5 K# |# Q7 U; w7 O( ]7 e& a5 N

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- ~' o* ?7 _( C) iMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇) T0 o0 g0 @! F4 }
Ingredients
1 j0 c! ~# S7 _3 I/ l  U' n0 \5.39.217.76For the soufflé
1 ~8 P+ R& y3 x: |. t5 G9 S4 A5.39.217.76·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。. J% ]' q) W5 j2 n5 c6 C. {/ ]
600g/1lb5oz strawberries, hulled/ m3 l' n* b' @9 I  r
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9 t+ }2 S# h; x! |2 Y4 _tvb now,tvbnow,bttvb4tbspdemerara sugar
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, u6 S) \2 O+ a# P- B公仔箱論壇1 lemon, juice only0 M' V2 F! K' X2 K4 ~0 E  B
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% C9 M9 D5 @5 {7 [0 ~( L. j5.39.217.762tbsp kirsch
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2tbsp cornflour
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10free-range egg whites5.39.217.76% x  F8 W- Y' @* c, C0 E
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85g/3ozcaster sugar
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225g/8ozclotted cream
- x# w  Q* c2 b+ c6 F# n2 HFor the crumble topping公仔箱論壇* M6 J- H* w+ B. P, a* Y" v1 W
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1tbsp chopped pistachios3 M* U: {3 i6 y6 i
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1tbsp nibbed almonds公仔箱論壇8 Q- d  C, `0 f- F
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6 J- d! X) A" F2 \tvb now,tvbnow,bttvb1tbsp demerara sugarTVBNOW 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。* ]/ G. B- }/ I- W3 X
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/ l0 U* l7 E8 o: CTVBNOW 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 oats0 n) E3 R. k: q4 M/ f  k% E
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1tbsp desiccated coconut
/ L* I# K1 T9 W/ t. gPreparation methodtvb now,tvbnow,bttvb: ~5 V* G( `+ N: x$ i( [. ?

• 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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