[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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3 W* V% v& X+ X  j; E  @, u: i7 Y& aMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇1 Y3 c; [( a/ h0 s/ w+ Z* S3 p6 t. c
Ingredients
* T* J6 b) C1 F1 Q2 EFor the soufflé! `( v( i% d# T2 @# v' ]; b6 q
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" k4 N5 N: M5 O% y% s; k! @600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb2 K* o& N$ D. ?- d
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! S( S5 W2 Z$ P$ xwww3.tvboxnow.com4tbspdemerara sugar
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1 lemon, juice only
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" @. u* ]  N: s) ]2tbsp kirsch
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' M) Q" s+ F9 v  e/ Q7 c& vwww3.tvboxnow.com2tbsp cornflourwww3.tvboxnow.com2 F% g% m+ T7 E5 e0 u  |9 _5 d& g
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10free-range egg whites公仔箱論壇4 Z+ f: ]! k5 f0 [9 y9 F
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3 ~' i2 }4 W) d; x  x! T85g/3ozcaster sugar
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225g/8ozclotted cream
3 i. F& k* w" [5 _0 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 crumble topping
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) k$ r% d( B9 c  A" _tvb now,tvbnow,bttvb1tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar
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5 `: V' I" P2 F0 u; d9 v4 _4 k1tbsp rolled oats
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1tbsp desiccated coconut. ^+ C: G; Z) [
Preparation methodtvb now,tvbnow,bttvb1 L1 v  z% Q* [3 o+ N( D; C

• 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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