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

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Strawberry soufflé with crumble topping and clottedcream公仔箱論壇: r% i. i2 }5 p  Z/ B

: h6 M: x5 y  i7 `  d# d5 V4 v9 itvb now,tvbnow,bttvb
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公仔箱論壇: {6 z# \1 g& F, L0 M! l' c

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
1 b. x8 n/ B& b, j; A* g# t: nIngredients5.39.217.762 G: v+ M) m" a' z! ^. P8 m
For the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar公仔箱論壇7 E! A& W( R/ w* S; {
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1 lemon, juice onlyTVBNOW 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。' _/ W+ \# z, O8 T: x; S
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+ ]: p8 R! m1 [% Q2tbsp kirsch
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: V8 m4 }) }0 t- |9 o2tbsp cornflour" `2 \; H3 Q0 D
·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。( b/ u3 I1 A) q/ C1 q. n" \! ^
10free-range egg whites
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225g/8ozclotted creamTVBNOW 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。5 T5 i* I6 N# F" B; Z
For the crumble toppingtvb now,tvbnow,bttvb: ]& I% B. m; R
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+ m6 `7 L: h, T5 S6 A  J$ x1tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar# t. f4 S, a, R
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! B) N" N$ y& b4 Ztvb now,tvbnow,bttvb1tbsp rolled oats公仔箱論壇9 S, `9 M7 |9 C
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( [+ Z& _: j: R' T公仔箱論壇1tbsp desiccated coconut
( @0 i! ?9 s) E! y/ ^4 C3 tPreparation method$ k& t4 b! |; 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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