[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.
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For the soufflé
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600g/1lb5oz strawberries, hulled公仔箱論壇7 ?% X$ J# B. y8 E' e
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" K$ P! ?/ ~$ z) K6 q# w# P6 ]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。4tbspdemerara sugar5.39.217.76  X' q: ~! B" `0 D# w
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. @5 j$ J: F( Z! z公仔箱論壇1 lemon, juice only
. k2 S# T6 y# {0 ~9 A8 KTVBNOW 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。·公仔箱論壇$ A2 v1 [* Q- N' D, F
2tbsp kirsch
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2tbsp cornflourtvb now,tvbnow,bttvb) a  {4 D3 T, n) T. C# k
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* U, x9 n. {2 O. V8 w/ {9 i9 t10free-range egg whites7 I  H" T; Q5 O) J$ e
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3 L8 A' d) {6 b9 n5 E% S+ C  c85g/3ozcaster sugar
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* T% [" G" K. G5 g: N3 x2 {公仔箱論壇225g/8ozclotted cream5.39.217.76' P2 q' M4 D; f" N: s6 z( P: @% y2 o  N
For the crumble topping/ V, l& v0 M5 N1 q  n
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1tbsp chopped pistachios5.39.217.76/ q8 Z6 K4 x# Q) S9 O8 B. ?
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, g& I# t0 C5 S. i4 ^1tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut
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• 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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