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

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Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb+ T' s* K( m; e; {
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.1 Y4 d2 [( E" X3 {& g
Ingredients
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugartvb now,tvbnow,bttvb3 l- a  |. y4 k1 a( f+ m4 b
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! D( N+ l- m4 ?7 D! ^5.39.217.761 lemon, juice only5.39.217.763 v# E% F/ i4 T/ e7 k
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/ a- @, s! e  x公仔箱論壇2tbsp kirsch
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1 E$ e8 b- j4 S) U5 }5.39.217.762tbsp cornflour) k6 i2 D2 ~" f
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% {) O" @$ H. _! K4 @1 u! ctvb now,tvbnow,bttvb10free-range egg whites( Z3 H1 M) B2 _6 Y3 D
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85g/3ozcaster sugar
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225g/8ozclotted cream公仔箱論壇2 _: |6 Z' _0 H5 N6 q7 y
For the crumble topping# {7 x! `- j# N1 \/ L: z, O$ {4 u0 M
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1 m! M* x  k3 o* V: y7 [4 K1tbsp chopped pistachios公仔箱論壇- q+ H5 ~9 F( V5 r! N/ m/ j
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1tbsp demerara sugar
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  w  d9 f- ^( ^( jtvb now,tvbnow,bttvb1tbsp rolled oats1 P6 a' M  Z+ u# e1 j$ Y: X
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# R0 V5 V3 J) a- f& p8 E& fTVBNOW 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 desiccated coconut( J/ [# g" |( L, {7 l, B& w) x
Preparation method5.39.217.76$ h4 T8 j) c: N, [( B

• 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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