[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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9 w) k/ h0 y) g0 U公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
% ^0 T. W! j- W" j" WIngredients
" p8 [3 M5 {- v: t5 H% m# \For the soufflé
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- v* w/ u$ o4 D公仔箱論壇600g/1lb5oz strawberries, hulled
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, \. A2 K) |3 I3 o6 O0 V# T4tbspdemerara sugar
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- Q9 C' \( W# }6 a* K. Y# y1 lemon, juice only
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( y3 U+ k/ V( p+ e4 C7 ~+ p公仔箱論壇2tbsp kirsch
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2 A9 P" |* \7 B, Etvb now,tvbnow,bttvb2tbsp 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。4 O/ Q- t9 A* B6 U" a# t( G
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' a3 Z" N3 M/ l8 z; yTVBNOW 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公仔箱論壇$ @$ W4 C8 v3 t# w' R
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( O* g3 l1 X, N1 U7 r1 gTVBNOW 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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225g/8ozclotted cream, k" I7 B, B$ _+ a+ J: [0 J$ Y
For the crumble topping
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+ a, L" h  P* W/ Y1tbsp chopped pistachios
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1tbsp nibbed almonds( G1 K; E& N" f0 V3 c/ Q9 k9 \
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1tbsp demerara sugar
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1tbsp rolled oats
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4 h1 @# P: Y5 t4 p# ~) S) T; Q5.39.217.761tbsp desiccated coconut5.39.217.76% ?, E0 x6 I( a8 [
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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