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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
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4 x8 v: A0 w$ h' J  ]tvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb) k3 F& o9 l& i5 ~" u. _% s3 s
Ingredients
2 B, s0 g, Q4 Y, Q  JTVBNOW 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。For the soufflé+ H* y* Z7 {+ A1 s# A. }% ^( I6 X
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" V  c5 k( ?9 [3 B600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb  R. S& E8 `4 G3 y
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1 lemon, juice only
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2tbsp kirsch
! C: c) V( h4 C" A/ r' z$ KTVBNOW 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。·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。3 G  X$ s9 D/ T, I. }1 H  N0 @
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。, U/ o0 X7 K- O1 S* k" x; r, N1 S
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10free-range egg whites
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85g/3ozcaster sugar
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9 g9 r, e3 M8 r6 mtvb now,tvbnow,bttvb225g/8ozclotted cream
, @) X5 S$ n  ?, Z. k/ M' 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。For the crumble topping
8 _  R! `& T  FTVBNOW 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。·5.39.217.760 g/ o4 A1 Q, h" z8 |6 p
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。5 u# M4 _; {# i; J! q4 q; s
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1tbsp nibbed almonds
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1tbsp demerara sugar5 U0 a7 t3 x* {# r/ |" b
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1tbsp rolled oatsTVBNOW 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。$ c0 B- S, k2 I( {7 L) O+ X6 f
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& g7 Z3 G' B! N8 z5 p: U1tbsp desiccated coconut" W* A  x! `5 Q& M
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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