[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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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflé
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5 a* ]7 Z: f1 z1 b5.39.217.76600g/1lb5oz strawberries, hulled
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0 P1 T8 n7 C' \6 M% d3 etvb now,tvbnow,bttvb4tbspdemerara sugar5.39.217.76* m0 |7 y# g- b& h, s
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1 lemon, juice only
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2tbsp kirsch
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2tbsp cornflour6 U5 S5 ^7 g$ _  s& ?8 y
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10free-range egg whites公仔箱論壇( T/ C3 |2 t3 D1 o5 U
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85g/3ozcaster sugar公仔箱論壇0 @2 X* y' r) P8 M* H$ L; X
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" |' v: i  e1 K+ e7 ~: Btvb now,tvbnow,bttvb225g/8ozclotted cream
% c. O7 P% Y5 j: r; K2 |公仔箱論壇For the crumble topping
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; E7 e; U0 X0 s. Y9 }- m; u0 Z* l! L5.39.217.761tbsp chopped pistachios3 `8 F7 i& r3 t* m. C
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1tbsp nibbed almonds
* l0 [0 k7 U9 T( M% y3 e1 n4 bTVBNOW 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。·
. a. e# s" n. \, G5.39.217.761tbsp demerara sugar5.39.217.76  G: a7 |( C% c' U/ L
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1tbsp rolled oatsTVBNOW 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。2 {  d% y$ e& U; {3 F$ E7 ]. \
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4 g/ a! r% ?% [1 p4 {# T1tbsp desiccated coconut
, N4 I3 o. ~& b' @: j7 V2 @Preparation method
6 U+ b" \2 Y2 q3 U! Z2 Z+ _6 R公仔箱論壇

• 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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公仔箱論壇* t. M# ]! ~+ [4 f1 `) s
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