[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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5.39.217.768 l( x4 N% _  K: {
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
: g- O$ ]. A" aIngredients公仔箱論壇2 |' T. Y7 M* u, E' n
For the soufflétvb now,tvbnow,bttvb6 [3 x! c# ~5 ]3 R8 H$ u$ K3 {
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600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb& e3 P7 F& B& s+ [5 v9 q  @
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4tbspdemerara sugar
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1 lemon, juice only
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7 m8 N' q7 J' Y. _; q$ y2tbsp kirsch
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6 X! V* L, Q3 X0 `* v' R+ m5.39.217.762tbsp cornflourtvb now,tvbnow,bttvb5 j& \" y1 f2 B
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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( m, H+ H4 {1 Q0 ]
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85g/3ozcaster sugar
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225g/8ozclotted cream: \7 U- |9 u. x* Q: e
For the crumble topping
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1tbsp chopped pistachios
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1tbsp demerara sugar
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1tbsp rolled oats5.39.217.76: W, H& s9 F! C3 y
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Preparation methodtvb now,tvbnow,bttvb* V/ c) C4 F3 z  t+ _& e

• 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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