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

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Strawberry soufflé with crumble topping and clottedcream1 I  m, b; a1 a5 w, Y/ V; |; ?

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* a" K' p# ]# C0 J公仔箱論壇
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9 d0 N4 w9 J8 TMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
0 t7 l: e9 ]' K, k" JTVBNOW 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。Ingredients
6 x6 s' [2 t: a3 h公仔箱論壇For the soufflé
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& p  Y: \3 Q# ^" fwww3.tvboxnow.com600g/1lb5oz strawberries, hulled
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. N3 H+ `8 V/ a* J  e0 _, P$ t- g4tbspdemerara 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。+ ?7 {5 l! T% c, B3 f
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7 q' g3 y( B3 S: B# z) G1 v  J# ^2tbsp kirschwww3.tvboxnow.com4 d( w8 `7 f" ?# {. ?
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; E! v  L& K& M( u7 T2 Z# e2tbsp cornflour' }5 v3 ]: c# w% ~6 P
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10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted creamwww3.tvboxnow.com- [+ v$ z+ {! b$ p
For the crumble topping4 E2 J7 H, K% X, l6 a
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1tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar
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+ M& y# H& D' @tvb now,tvbnow,bttvb1tbsp rolled oats
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1tbsp desiccated coconutwww3.tvboxnow.com* J% L6 H* J: Y; O3 {! \! M( F3 W
Preparation method7 c# k- E" ~% ?3 F6 p/ R

• 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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