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

oopsyalicia

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.
( f/ T9 ~' Q  r! d& {; Ptvb now,tvbnow,bttvbIngredients
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600g/1lb5oz strawberries, hulled
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( \) q9 E) \' Z: T/ _8 H公仔箱論壇4tbspdemerara sugar5.39.217.76# G* y) X" N* L7 D( ^8 M: X2 o
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) s9 B7 g/ B+ T0 Y! ?3 l1 lemon, juice only5.39.217.764 _% f1 f, v' v. h$ s9 p$ W
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1 P$ c3 k4 I& g5.39.217.762tbsp kirschTVBNOW 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。  F9 f! s' B3 J9 o* S- ~
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& S- k* l; x5 t4 F% }) Y+ z2 F2tbsp cornflourtvb now,tvbnow,bttvb/ J0 a8 G* Z3 f( f5 X* X, r
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3 U- F$ u  g  Y4 B# Btvb now,tvbnow,bttvb10free-range egg whites5.39.217.76) J/ o6 t) a: f1 T9 \" |, Z7 O
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85g/3ozcaster sugar3 h& k& q' ^/ c, z6 ^' J1 K
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225g/8ozclotted cream5.39.217.76  ~6 E, c4 U, d0 r' X
For the crumble topping
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6 q0 }8 ]+ L+ ]: W; p5.39.217.761tbsp nibbed almonds
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1tbsp rolled oats
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" v0 `3 M% ]& e4 \1tbsp desiccated coconut
, U1 Y  i. K) j+ U0 v, C# j, q/ w' oPreparation method; Y. o4 h8 j, R0 A4 Z

• 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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