[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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" m1 F/ j: ^: G公仔箱論壇tvb now,tvbnow,bttvb5 X& n* F! ~6 \* |( W) d# U; U
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb  O6 a$ h# F/ ?6 _7 \9 B
Ingredients6 ?- Q7 b! B4 p. M( F. Z
For the soufflé5 P7 y1 N% ^$ q9 v. G+ z
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600g/1lb5oz strawberries, hulled
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& y4 O3 c5 `8 ]) T1 v9 L5.39.217.764tbspdemerara sugartvb now,tvbnow,bttvb' P, v, G7 d4 N: ?8 I) S
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1 lemon, juice only$ ?6 T( e( w3 Z
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2tbsp kirsch
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, P% W6 f2 g% ^+ B7 n; y5 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。2tbsp cornflour
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10free-range egg whites
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' t2 y& y# t9 n( 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。85g/3ozcaster sugar
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3 H: ~  y- ~* j8 j9 E* ^5.39.217.76225g/8ozclotted creamtvb now,tvbnow,bttvb+ H* U3 Y5 O5 T
For the crumble topping
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1tbsp chopped pistachiosTVBNOW 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。: s9 R; K& x: g* P" L, c2 S
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5 u: T# ^0 s" r3 g! J  |3 g: x( Otvb now,tvbnow,bttvb1tbsp nibbed almonds
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1tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut
: R( p0 D5 l  R6 c  H, ]公仔箱論壇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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