[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# t% U; Y" D7 J- w" }. x/ O% T

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
' V+ S+ R3 l0 WIngredients
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! C; A* D( u& T- ]( R8 aTVBNOW 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! X% s6 P# g4 @1 N/ A6 {% G9 J: [
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2tbsp cornflour
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! d$ _6 g& H! j% Htvb now,tvbnow,bttvb10free-range egg whites
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85g/3ozcaster sugar
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  _* U& R/ s8 ]+ F0 C9 T' e225g/8ozclotted cream
. d9 Y3 r; G: c+ r: rFor the crumble topping
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* L; l: m/ Z& w# S# I# U% ^1tbsp chopped pistachios
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3 @/ U; ~; m; ?- m1tbsp nibbed almonds公仔箱論壇9 h: o/ N  t' `( @. J
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1tbsp demerara sugar
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1tbsp rolled oats/ Q( g9 g& T' \: v/ X9 G/ l/ {
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1tbsp desiccated coconutTVBNOW 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。( o8 P; q* s+ p/ c) S$ ]
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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