[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.公仔箱論壇3 ^9 c0 K$ h" O8 o5 ~
Ingredients
. Z6 C+ Q* J7 K* R+ QFor the soufflé
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600g/1lb5oz strawberries, hulled
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3 T) a2 X% U7 D4 h% V5 e# J3 {0 H4tbspdemerara sugar
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1 lemon, juice only
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, I9 z! t: O! R2tbsp kirsch公仔箱論壇$ D, h& O8 u% W/ t6 ^
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/ u% O) U# o, `2tbsp cornflourTVBNOW 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。! e5 i$ |- Z) E" y+ E
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/ p6 ?/ X8 G" n. w! e1 G+ `% O& Btvb now,tvbnow,bttvb10free-range egg whites
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85g/3ozcaster sugartvb now,tvbnow,bttvb4 j9 n; z' d, k2 C, ^! c$ T! }, |& X+ C
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225g/8ozclotted cream
2 i; H8 B/ l% a: O$ a1 EFor the crumble topping5.39.217.76: d3 B5 D0 v& [: f
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1tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconutTVBNOW 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。- x+ n# z% N9 q5 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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