[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.com* ]9 B* w2 Q9 }, k
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, X- d" E9 _- \Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb& ]) n, f2 N4 V) n, X6 t8 ?. h
IngredientsTVBNOW 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 B: K3 u7 d* i6 F% z
For the soufflé
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600g/1lb5oz strawberries, hulled
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$ E; m4 u0 |' {tvb now,tvbnow,bttvb4tbspdemerara sugar公仔箱論壇, _4 o' |3 l0 o' A& @. q* K
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1 lemon, juice only2 K! |2 @7 h! {) B  F1 |( p
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2tbsp kirsch1 Q8 y" H; _' q$ @, P5 Y; S7 P
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2tbsp cornflour: s/ u" [. K* S. h# a
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( v# E( A8 i7 p8 \) @/ P85g/3ozcaster sugar
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. _3 y1 @! o5 I% [. x225g/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。+ K  O8 W/ k3 O
For the crumble topping
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1tbsp chopped pistachios公仔箱論壇# ]) [- X3 q( D0 W; q
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$ u# ]6 D. q& Ftvb now,tvbnow,bttvb1tbsp nibbed almonds% P- v2 V: M. W
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1tbsp demerara sugartvb now,tvbnow,bttvb2 `  @0 \2 K* |; h. b9 {% p
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1tbsp desiccated coconut
5 @& G! e5 {3 Gwww3.tvboxnow.comPreparation method" q& I! F/ q# S) M9 n, G

• 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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