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

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Strawberry soufflé with crumble topping and clottedcream
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5.39.217.76  R9 m  B& M! q0 ?) M

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb) {4 `/ p! k6 R' w6 n" M2 k3 |
Ingredientstvb now,tvbnow,bttvb; \4 ~: n) I" c$ {9 o$ ~
For the soufflé公仔箱論壇- d( d" Y5 L% N, Q; c
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600g/1lb5oz strawberries, hulledTVBNOW 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 Z$ X2 ]5 W2 L1 k! w7 ~! x
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4tbspdemerara sugar
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" H( B6 t. t  T: nTVBNOW 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。1 lemon, juice only公仔箱論壇$ ]* n0 H: h, p# r) u  t# M
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2tbsp kirsch1 U# J1 H& P( [9 q9 t
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5 s+ g# P" X/ k9 E3 e公仔箱論壇2tbsp cornflour
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10free-range egg whitesTVBNOW 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。  y: w" ?' w6 l) \
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85g/3ozcaster sugar
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+ m% {3 V4 e* `7 @5.39.217.76225g/8ozclotted cream
3 ~" K/ Z( r. q7 T5 Z公仔箱論壇For the crumble topping( N( M' d0 m& K1 V0 E. u# O# r# D# e
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1tbsp chopped pistachios2 h" F6 q( C) z- W7 s9 Z
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1tbsp nibbed almonds
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1tbsp demerara sugartvb now,tvbnow,bttvb& Q8 D! f& q1 n
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9 L  D; m; k  c$ F9 J1tbsp rolled oats
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1tbsp desiccated coconut5.39.217.760 R- b* G/ A, L  |2 _) j1 V
Preparation 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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