[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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4 O- b2 q/ k& g3 s9 Y6 u公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.. m" ~% E; X: M5 a2 g
Ingredients
! `# P& ]2 M- J$ ^tvb now,tvbnow,bttvbFor the soufflé
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2 C' W+ L" [# o. V600g/1lb5oz strawberries, hulledTVBNOW 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。1 M! ^' ~% d4 H% m
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4tbspdemerara sugar
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1 lemon, juice only公仔箱論壇8 M1 v* L$ H% e9 g1 `! p1 f: a
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8 u4 G/ a' r/ s2 @6 `3 t0 p: ^0 }tvb now,tvbnow,bttvb2tbsp kirsch
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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。# b: @+ {5 ~& Y! |) H2 R
·公仔箱論壇7 U. Z  I* \6 x' O
10free-range egg whites
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85g/3ozcaster sugar公仔箱論壇, q1 n/ T+ a' g& R6 @0 ~. I
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225g/8ozclotted cream公仔箱論壇/ C( T% [8 M, P! _. N" l5 }: i2 ]
For the crumble topping
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1tbsp chopped pistachios公仔箱論壇2 s2 M0 Z, \, X% k
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8 U: N. L. \: N公仔箱論壇1tbsp nibbed almonds5.39.217.76, p+ b& u0 K' u* X) l7 `
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- {$ \( |. Y) a9 Q: d公仔箱論壇1tbsp demerara sugartvb now,tvbnow,bttvb# ]4 _1 O' Q/ q
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1tbsp rolled oats
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3 K4 S7 q0 b7 j- x9 o. A1tbsp desiccated coconut
: e6 [3 t5 o) x& c, @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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