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

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Strawberry soufflé with crumble topping and clottedcream* o9 p# Y; Y3 c
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.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。" c  O! _3 D% U3 g$ x
Ingredients
% \7 S: [2 a0 f% D+ u; P8 `. ~公仔箱論壇For the soufflétvb now,tvbnow,bttvb: J' F6 {- O. @3 [4 ~
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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。+ Z- X: W3 X6 M* a7 N
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$ m8 A! a- J2 O9 Ytvb now,tvbnow,bttvb4tbspdemerara sugar
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  ~8 q& m) T0 e5 r) j' a) J' a9 `7 E1 lemon, juice only
  |0 J8 L3 ]% k2 j7 ~( ]5 m公仔箱論壇·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。! q, p0 y# x3 a* u) Q1 s% |0 X
2tbsp kirsch4 R* o5 D' v3 P  M3 O& I" I: {
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2tbsp cornflourtvb now,tvbnow,bttvb  N4 ^9 l- r/ }* J$ {* u- c
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  i5 u# i0 ~7 {3 e( |- b: p10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted cream公仔箱論壇( @- D, ~& N& I2 ^! q$ V, \* {
For the crumble topping
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1tbsp chopped pistachios
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1tbsp nibbed almondstvb now,tvbnow,bttvb" _( v0 @: |; N5 ?0 O8 p2 p9 B' J
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1tbsp demerara sugar! D) `- x0 h  f/ b
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1tbsp rolled oats
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1tbsp desiccated coconutTVBNOW 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。/ R* v2 y7 c6 d4 D( g
Preparation method5.39.217.763 @0 o5 l, n$ i7 m* i

• 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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