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

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Strawberry soufflé with crumble topping and clottedcream. W/ q+ i% J( b/ G. g: L* Y1 Q
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.' r( }1 s& j, m: h" T! B& j' z
Ingredients
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* J. W4 Y! G! F1 {$ Ntvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled5.39.217.76! e; n" m* ?+ s3 L% R( @
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8 V; s5 }- |" g# K公仔箱論壇4tbspdemerara sugar
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1 lemon, juice only
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5 H' ~  S5 W6 r2tbsp kirsch
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& t, o2 S  K4 N1 D" c6 N) A1 o公仔箱論壇2tbsp cornflour5.39.217.76) a  w% V# V# P( c( ]: ~* C
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4 X# y5 w' k! N. Y' ?2 A3 F# ZTVBNOW 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。10free-range egg whites
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# }& Q+ r( F8 V! L( D85g/3ozcaster sugar
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( g6 r# F4 }* B225g/8ozclotted cream
  p0 C/ E, F. u1 [; Stvb now,tvbnow,bttvbFor the crumble topping
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4 L3 A( O  k8 F1 Z; V公仔箱論壇1tbsp chopped pistachiostvb now,tvbnow,bttvb1 D7 i' P0 T, Z
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8 X5 n9 c. E: [% Q' h( g- i+ S" [* i3 D1tbsp nibbed almonds
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* {7 z1 \1 w4 F9 k# J' atvb now,tvbnow,bttvb1tbsp demerara sugar
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1tbsp rolled oats
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. _  h$ _6 K4 iTVBNOW 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。1tbsp desiccated coconut; F; n1 r$ B7 k" b
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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