[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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. c/ A! |9 v4 b公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇, ?' v& M1 s% E) G  F6 y! @
Ingredientstvb now,tvbnow,bttvb. D: I1 b, z! W( c: [
For the soufflé
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600g/1lb5oz strawberries, hulled
6 l" @& S2 H8 j8 X$ Q1 Etvb now,tvbnow,bttvb·
9 @: E8 d- b2 U+ B, v. J) ztvb now,tvbnow,bttvb4tbspdemerara sugar
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1 lemon, juice onlywww3.tvboxnow.com8 q: H2 Y: ^& I" j5 Z
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2tbsp kirschTVBNOW 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。3 k* c6 `& J( I. d# s
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2tbsp cornflourTVBNOW 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。; R7 c$ V+ I2 o1 h2 s: S
·
3 G8 J9 b0 X" t/ xTVBNOW 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。10free-range egg whites
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85g/3ozcaster sugar
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9 C1 V2 g; w. g! A# v) D* Z2 A+ K% T$ [www3.tvboxnow.com225g/8ozclotted cream2 x! J6 ]; \+ K( x/ [1 H
For the crumble topping
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$ k* B6 C' `  y% ?9 B; ?www3.tvboxnow.com1tbsp chopped pistachios
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5 {& H# M& _0 e8 {2 Z; x+ R; G1tbsp nibbed almonds+ y" @# a8 Y- P- Y& n
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1tbsp demerara sugar
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1tbsp rolled oats
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) D8 H( r( _* l& Wtvb now,tvbnow,bttvb1tbsp desiccated coconut
) r6 o$ J+ E' k8 H; c1 A公仔箱論壇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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