[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.www3.tvboxnow.com" o4 C! h! t  i" [6 O
Ingredientswww3.tvboxnow.com2 W/ @0 F. j* }5 q( T, r- O
For the soufflé
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" {9 u) ]/ _! _4 j6 b! h; k600g/1lb5oz strawberries, hulledwww3.tvboxnow.com6 \$ n. P3 L3 R4 y; u+ j1 o/ e+ u
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4tbspdemerara 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。* O( h" o# ^5 W4 V- i# B+ `
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2tbsp cornflour
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& c$ N6 q+ P4 O, ^6 \" Ztvb now,tvbnow,bttvb10free-range egg whites
7 p( ?( h6 @0 W4 b" Y' ^" s) s1 |tvb now,tvbnow,bttvb·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。$ n4 T6 B( P0 m) N
85g/3ozcaster sugar
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225g/8ozclotted cream公仔箱論壇1 _  w: \  f# T. O2 i4 t' ?' B
For the crumble topping公仔箱論壇5 }2 b/ ]7 ^: @% m# m# |% j! P
·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。0 z) j4 T, G& M/ l) E. ^
1tbsp chopped pistachios公仔箱論壇# f5 h/ a9 N( n3 U; c
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1tbsp nibbed almonds
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- B, I; M0 |0 T+ x( @1 |% E& ]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。1tbsp demerara sugar$ C5 w5 Q+ U7 J2 B7 u, }
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. B( D1 Q6 ?1 @5 G* _4 S1tbsp rolled oats公仔箱論壇6 C" v8 `- q$ x
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1tbsp desiccated coconut
& q1 r5 c! {' x5 f  \. ePreparation method; J% ]0 b9 `+ _

• 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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