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

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Strawberry soufflé with crumble topping and clottedcream公仔箱論壇7 \) O3 {5 Q- K  B" m
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.2 L0 T& B. V$ i  K* ~
IngredientsTVBNOW 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。% |0 Q' X4 V+ F  a1 s0 F
For the soufflé
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600g/1lb5oz strawberries, hulled2 T6 L! A) x2 G$ L, q* w
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4tbspdemerara sugar5.39.217.76; a( y  x0 m4 F% p0 `  e. A0 ]
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3 I/ _" a4 ^" u1 u1 z: l" D- C, d" \5.39.217.761 lemon, juice onlyTVBNOW 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。+ H4 u8 i3 C( R: ~9 ]. c
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2tbsp kirsch
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2tbsp cornflourTVBNOW 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。$ b$ Q7 q" Q, o: U. I* [
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0 L. F7 {9 v: Ptvb now,tvbnow,bttvb10free-range egg whitestvb now,tvbnow,bttvb4 Q" [2 R1 N2 O) j) V' x' Q+ p
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! X0 r; R. \# Ltvb now,tvbnow,bttvb85g/3ozcaster sugar
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6 o. c. D8 \9 S! g! \6 k225g/8ozclotted creamtvb now,tvbnow,bttvb) f! T* r2 [1 B6 Q
For the crumble topping
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+ x) l: M: |& z* k  v/ jtvb now,tvbnow,bttvb1tbsp chopped pistachios5.39.217.762 S' e8 A: h2 x& ]+ M& _# G; K& V
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6 B. b7 t2 p+ v" E- Q5 Jtvb now,tvbnow,bttvb1tbsp nibbed almonds
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5 r3 G& ~* p( m5.39.217.761tbsp demerara sugar- D+ J7 T# K; b  B' n8 Q  v
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& I6 r# J5 v: jtvb now,tvbnow,bttvb1tbsp rolled oats5.39.217.76! E9 X) F" u& D
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1tbsp desiccated coconut1 J6 T, a# _0 j) ]
Preparation methodtvb now,tvbnow,bttvb" E" M0 J( c& m

• 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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