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

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Strawberry soufflé with crumble topping and clottedcream5.39.217.765 D: h- p7 U4 n+ h) ]  ~' j  _

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- t0 d' M% k$ G0 k/ a/ I9 l/ fMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
& Q- _6 A; q2 O% b2 L/ MIngredients2 g& o3 a9 p; i6 o2 Y3 Y7 V& t& b
For the soufflé
5 }( r7 a/ b- k8 L" ^- i$ [% t* E公仔箱論壇·
! P7 R# b8 x( |. \- C" A# v$ h5.39.217.76600g/1lb5oz strawberries, hulled
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4tbspdemerara sugartvb now,tvbnow,bttvb# A6 u; c, {# u" c% {4 t
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1 lemon, juice only
  i) H$ O  p) V/ `, |4 \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。·公仔箱論壇, i  P! r! E4 ?7 l; K
2tbsp kirsch5.39.217.761 s. ]/ O1 \2 T: T' P7 l/ c
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2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted cream
! ?1 l$ J& b0 l9 \公仔箱論壇For the crumble topping
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1 U/ |, c6 j% ~公仔箱論壇1tbsp chopped pistachios
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1tbsp nibbed almonds
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: ~; ]3 T9 X8 A3 @) Q5.39.217.761tbsp demerara sugar
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) z/ {4 k$ S( I/ j" Z( h" c" [4 ~5.39.217.761tbsp rolled oats
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6 M3 G; l% e7 e4 s- S6 @5.39.217.761tbsp desiccated coconut
: O0 T. O, q! p0 k: c* ePreparation 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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