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

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Strawberry soufflé with crumble topping and clottedcream  m7 ?  r: ?5 U* h0 p
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( g- w9 s( r. H' k# W* U7 _  e: l) ^tvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.# G2 F3 Z! X% D" U
Ingredients
5 g+ S: i" l) I9 a6 rtvb now,tvbnow,bttvbFor the soufflé5.39.217.767 W; R6 A* A4 E/ I  E
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar/ M$ W. ~* I, L: o. H. a/ f
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1 lemon, juice only
" g! L) J) l  B. E. K; @6 e$ x公仔箱論壇·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。: N8 Y+ c. R/ D; N: t/ ^7 K
2tbsp kirsch
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% Q, s5 y) Q( 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。2tbsp cornflourtvb now,tvbnow,bttvb5 X1 w% ?- J% N( I" N& p
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0 \( w  D. ~% }% M0 P" e" h5.39.217.7610free-range egg whitestvb now,tvbnow,bttvb! J" n& V( c% ~# J+ v( T$ V; p9 K
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85g/3ozcaster sugar
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225g/8ozclotted creamtvb now,tvbnow,bttvb2 J$ V2 {$ ~# e' O; C& ?' R
For the crumble topping
; i$ S/ }; r9 r/ c( a1 s& ?% y公仔箱論壇·
# B, B9 P, _: l7 r3 M( P( 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。1tbsp chopped pistachios公仔箱論壇/ |$ O, c. u& ^! z4 Y
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9 K  l4 n5 F4 u: t- q1 g# b  j公仔箱論壇1tbsp nibbed almonds7 q5 e4 q( M- }/ o& g2 Y! f
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1tbsp 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。4 R, L5 t3 H; @, f$ N
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1tbsp rolled oats
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6 t5 m$ V7 j; A& T' u3 u! l! c* Z5.39.217.761tbsp desiccated coconut
- V, m8 v6 J: x% r1 K' HPreparation method6 I' j, e2 @# _$ @, q) 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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