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

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Strawberry soufflé with crumble topping and clottedcreamwww3.tvboxnow.com8 h& m4 V6 ^0 c% [4 \  B! t5 E

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
2 O! h: y4 Q/ G* t* O2 M. |) Y公仔箱論壇Ingredientswww3.tvboxnow.com& C# K# Z7 V$ x
For the soufflé: R& s% `8 n8 W: y4 \3 s% q
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only
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2tbsp kirschwww3.tvboxnow.com& t* u9 z0 u* l; Y
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* y. v& e0 t; H2 pwww3.tvboxnow.com2tbsp 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。0 d$ E' r/ K" r% m* U6 A
·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。& S/ q+ m; z6 d5 W
10free-range egg whites
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0 k6 n8 w2 I/ F3 S- O85g/3ozcaster sugar
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225g/8ozclotted creamTVBNOW 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。9 g, Z- e& K$ t( u7 U
For the crumble topping
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1tbsp chopped pistachios
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0 g: ^) `/ `7 Q1 V& zwww3.tvboxnow.com1tbsp nibbed almonds
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1tbsp demerara sugarwww3.tvboxnow.com6 b  x; ^" A& n. x+ b
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1tbsp rolled oats4 ~. k# d: k6 [
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2 D4 n% f- C) ?% d6 Q1tbsp desiccated coconut/ @( O) K/ r) t
Preparation methodwww3.tvboxnow.com, |1 O0 ?! S- b6 ]% G" J! Z3 @

• 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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