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

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Strawberry soufflé with crumble topping and clottedcream7 S0 {7 [% v3 c1 W- c7 p

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
2 v9 P6 Y' A% j: E  W3 I* @! qIngredients  T' a- a) l6 D& d
For the soufflétvb now,tvbnow,bttvb3 @9 V: M% E( H& K6 H/ n5 h. z
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600g/1lb5oz strawberries, hulled
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0 r$ {; D9 G9 ^" G. f4tbspdemerara sugar
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1 lemon, juice onlyTVBNOW 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。! @: M" a; N) x2 S
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3 i$ I+ `) {3 t, D5 v6 _" b# ]" I公仔箱論壇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。6 ]0 K( E. _/ d/ S8 j
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$ M5 C( r) f+ A0 t+ Y公仔箱論壇2tbsp cornflour
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4 K% J8 ^. E' q% F& N/ a  [* e公仔箱論壇10free-range egg whites
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$ I% g3 @' r. \) ]+ z# stvb now,tvbnow,bttvb85g/3ozcaster sugarwww3.tvboxnow.com  Q) d+ L0 b+ A" o8 q) H7 s
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) L3 F! G; c9 k. ^5 o9 Vtvb now,tvbnow,bttvb225g/8ozclotted cream
9 D  ?9 _2 D, w: U6 Y; s$ N) _公仔箱論壇For the crumble topping
# a# M* V0 G5 ]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。·
- M- C+ Y  D7 x, B9 t2 STVBNOW 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 chopped pistachios
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1tbsp nibbed almonds
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1 b) r  a3 Z6 }www3.tvboxnow.com1tbsp demerara 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。" g' }5 L$ t' a3 F0 S8 n
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1tbsp rolled oats
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, \+ }, N; y, o1 e& d: e) L' Q1tbsp desiccated coconut
7 D$ t9 n  _! }& T$ E+ i% p; pPreparation methodtvb now,tvbnow,bttvb* O+ s1 W0 I* S! n( ^

• 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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