[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 `7 O1 @; P$ K" A/ {# s
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5 U: w8 V4 E+ j+ ?公仔箱論壇
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6 w8 L+ N* S( q! nMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
8 r* v, |3 U4 U$ }7 MIngredients
7 B; R# n: R% D/ g. E公仔箱論壇For the soufflé
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600g/1lb5oz strawberries, hulledwww3.tvboxnow.com. u1 P$ R2 ^4 q5 Y% t: u9 k
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& q" x; L* k: J& z公仔箱論壇4tbspdemerara sugar' ]5 y/ j  S% d
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0 q* B4 N* _" YTVBNOW 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。1 lemon, juice only
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2tbsp kirsch0 r! j# r/ H$ t8 {9 K
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2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar
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! I  [- x2 h6 y2 r, C7 M225g/8ozclotted creamtvb now,tvbnow,bttvb. G7 n, v7 ~" l8 I  p; X
For the crumble topping
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1tbsp chopped pistachios
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4 c' r+ w0 n9 V1tbsp nibbed almonds公仔箱論壇6 V1 U2 [4 p8 g5 \# K3 g: t7 _
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1tbsp demerara sugar公仔箱論壇) F/ i. T0 Z1 [$ z( o, q2 B
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6 |# c, M) p4 _% G) L7 d3 p# }8 a; M) i公仔箱論壇1tbsp rolled oats
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1tbsp desiccated coconut公仔箱論壇' a' V- z* X& U+ U
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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