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

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Strawberry soufflé with crumble topping and clottedcream5.39.217.76) f' L2 E! k+ X, h% e2 U

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tvb now,tvbnow,bttvb* m+ o& W5 i- q6 ?
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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" y# m% A  x- Z2 u2 n8 I+ D公仔箱論壇600g/1lb5oz strawberries, hulled
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4tbspdemerara sugartvb now,tvbnow,bttvb; D! \7 L9 }0 a/ C! d, U/ L
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( A# T* e0 ?& S, Ytvb now,tvbnow,bttvb1 lemon, juice only  r/ `% o% g$ f  Z
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( @1 |& ^; D6 f3 m  wtvb now,tvbnow,bttvb2tbsp kirsch
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( R* }2 R( C  d$ A: _5.39.217.762tbsp cornflourtvb now,tvbnow,bttvb$ o  ~9 V8 X0 F
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10free-range egg whites* U8 T5 D+ U# o& L
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6 ~1 A. w/ x4 O8 r  O5.39.217.7685g/3ozcaster sugar; u! I3 J4 s& U
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% b' t! q0 v9 e1 X5.39.217.76225g/8ozclotted cream5.39.217.76( p$ G) o9 r2 g! E
For the crumble toppingTVBNOW 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。3 M( y! f: M9 c, }0 n. H1 U
·5.39.217.761 y3 D( x) w7 K& t7 }% N
1tbsp chopped pistachios
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1tbsp nibbed almonds
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. X! I0 W! I5 w+ Y( L4 c1tbsp demerara sugartvb now,tvbnow,bttvb( `% I! T( H3 D3 q; y9 g2 d
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7 B3 b/ U, X! h8 [. I: Z1tbsp rolled oats
/ X6 u5 Z! M/ G# j/ u公仔箱論壇·tvb now,tvbnow,bttvb" R3 R& v( f" A4 [- A
1tbsp desiccated coconut
6 l6 |, V+ U. W0 z: X: _tvb now,tvbnow,bttvbPreparation method) R( Y) K; ~+ E% O* |  x# y* x4 V

• 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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