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

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Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb! d7 L' {4 h, S9 {1 @, L
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb9 f4 N3 F1 C* H( j; f0 P
Ingredientstvb now,tvbnow,bttvb( b( e! S! E7 \
For the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar# q( p# M* L7 S- b" U- f7 H6 c" |5 x
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1 lemon, juice onlyTVBNOW 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 j! u5 B
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2tbsp cornflourwww3.tvboxnow.com3 s8 @- r- z  G" A
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10free-range egg whites
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85g/3ozcaster sugarwww3.tvboxnow.com" Z- j! d) v7 W+ W
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# j7 W3 u* I1 b9 ?* G6 C/ N225g/8ozclotted cream
: Y6 s; w: H( Y2 ]tvb now,tvbnow,bttvbFor the crumble toppingwww3.tvboxnow.com4 P1 k9 z0 S* c; t6 Z/ B
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1tbsp chopped pistachios3 z' j- w+ k5 }* {% u7 J, n
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1tbsp desiccated coconut
. q2 h( l& c: u' H4 f: P. ]Preparation methodwww3.tvboxnow.com& I+ x5 A% T' j  `% ]7 m

• 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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