[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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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
" r! r5 c/ ?, r8 ~; y4 XIngredients
* Z( ?/ `4 N7 U- _7 o8 I% U2 o3 v% I, QFor the soufflé公仔箱論壇' w; s: U$ [6 a/ S) i
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1 E7 b- X7 Z' O$ a# 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。600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only
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- c; A; F$ m( G, |4 l2tbsp kirsch
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2tbsp cornflour
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10free-range egg whites" C% T  c% ?2 Z, I# A
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+ }5 c/ s% i  c- y' rwww3.tvboxnow.com85g/3ozcaster sugar
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6 G) t' L' M0 q" m2 C5 G公仔箱論壇225g/8ozclotted cream
" H/ u; D2 R2 ]5 O, @tvb now,tvbnow,bttvbFor the crumble toppingtvb now,tvbnow,bttvb9 }! _  s3 m5 H& D, I" l, y
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! s! H6 t- v8 Q0 twww3.tvboxnow.com1tbsp chopped pistachioswww3.tvboxnow.com1 \+ L6 `! R1 u% g! G4 N0 y
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4 V5 i, T- s# E  u: H5 J1tbsp nibbed almondswww3.tvboxnow.com2 N3 x7 w. ^, Z: U1 ^
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1tbsp demerara sugarTVBNOW 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。6 v1 Q! ?+ G% T
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1tbsp rolled oats
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1 K$ E. y  z. C4 G" m* i! T; p公仔箱論壇Preparation methodTVBNOW 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 U3 o0 i

• 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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