[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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( s* u% Q0 \# U' X, g6 OTVBNOW 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
: c* K( ]7 h9 ]# l* X; M+ GIngredients
! ~5 A/ X8 u7 a9 @& {' F5.39.217.76For the soufflétvb now,tvbnow,bttvb9 Z4 s' o7 o/ L0 s! P
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600g/1lb5oz strawberries, hulled
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·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。% A6 b3 l& }- \3 q9 a6 Z+ Z# `7 F* @' H
1 lemon, juice only
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3 L, N, j2 ]. o5 a) K5.39.217.762tbsp kirsch
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) V5 d' a+ d# y2tbsp cornflour
4 X2 ?. y5 N0 g, q5 G" sTVBNOW 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。·5.39.217.76$ g# r. g4 h% ^. p2 r1 B7 T  }
10free-range egg whites1 m8 c3 N2 o, s, D/ @9 h' r
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85g/3ozcaster sugar
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225g/8ozclotted cream
' U6 F) m  l# i% H- H6 W5.39.217.76For the crumble topping
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7 t+ a% [5 S6 w: F公仔箱論壇1tbsp chopped pistachios
% x1 L! M8 n- CTVBNOW 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。·
- E( T5 e# L$ N1 C* X# G' aTVBNOW 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 nibbed almonds公仔箱論壇- B# L7 g+ i4 `4 Z$ R" R/ ]
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" o+ \0 ~" h/ L  j# z+ j  ~公仔箱論壇1tbsp demerara sugar
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7 I1 h  [. t  B" }: |: Z( W  R1tbsp rolled oats
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1tbsp desiccated coconut# Q+ W9 ^* J+ u3 [; f
Preparation method公仔箱論壇* c; z/ B- g! Q3 G: c/ f: a

• 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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