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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
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: V- T6 h' T0 [9 u( g/ i, pMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇4 q% @" ?  z8 ?
Ingredients
9 D$ U* o$ S% K7 o9 y6 MFor the soufflé
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600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb9 W' {9 g! \8 ]5 ]
·5.39.217.768 r8 C+ z2 N$ R& O5 @* C% K
4tbspdemerara 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。: z" H+ ^3 \  q4 E! a" r& }, f
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1 lemon, juice only公仔箱論壇* Q) i2 J% F& k; {, _
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) I9 v' q% @- R' z- B$ {. M1 U+ 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。2tbsp kirsch
: d4 H; {) D6 ?# {3 C* y, A4 Ktvb now,tvbnow,bttvb·tvb now,tvbnow,bttvb# Y! K" K8 ?+ ~* b8 l5 j8 D+ h3 Y7 {
2tbsp cornflourtvb now,tvbnow,bttvb  F, s) p' e6 _) X- p8 |; Z
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; n% i# @" z* J$ L+ d- C' f# l% P公仔箱論壇10free-range egg whites7 }; q# E4 Z  s, w% l7 _
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$ [: J+ [% L3 R+ W5 s( S% c- \85g/3ozcaster sugar
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225g/8ozclotted cream
1 R# m# C1 a8 ~( U% G1 [/ ATVBNOW 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。For the crumble topping$ S4 E1 }/ z) t, _
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1tbsp chopped pistachiosTVBNOW 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。+ l4 Y. `. f) g6 F
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1tbsp nibbed almonds
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% z; p& f' l( j7 E: x; Q, h  Q1tbsp demerara sugar
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1tbsp rolled oats- N2 t# r* z" t
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1tbsp desiccated coconut9 E. d- I+ Q2 q6 z$ t8 P/ T
Preparation method
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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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