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

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Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb4 I! \; N4 H) o
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6 D5 v. U; `1 E3 MMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflé
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+ _/ ?# y8 M( N( t: `5.39.217.76600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only公仔箱論壇9 U  ~+ ]" h1 o$ p( J4 V
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2tbsp kirsch
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2tbsp cornflour0 `; ~# i2 _* U
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10free-range egg whitesTVBNOW 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。' P+ A5 r& ^# c3 X/ `7 r" G0 r7 u
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  A* {; s/ j5 Mtvb now,tvbnow,bttvb85g/3ozcaster sugar
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225g/8ozclotted cream
6 a; N5 O; `  n! N公仔箱論壇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。" q* B( `: H5 x' c, }- q
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' v' n: n- W' q, Q8 [1tbsp chopped pistachios
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1tbsp nibbed almonds
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5 ?9 E% {+ N% N; Itvb now,tvbnow,bttvb1tbsp demerara sugar
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1tbsp rolled oatstvb now,tvbnow,bttvb6 y/ K1 y1 `4 I( E0 Y# \/ t7 M
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1tbsp desiccated coconut- p/ p& ^5 N/ L+ ?' O  h+ {- Q& E
Preparation method. q$ N2 M0 ?' W! g  m/ Z2 E

• 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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