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

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Strawberry soufflé with crumble topping and clottedcream
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8 @: }* d  ^& o" N* n9 hwww3.tvboxnow.com
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/ _* _* Q$ S5 FMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
% M) p! F+ x7 z+ ?6 _1 VIngredients, n4 J/ P4 Q# B& w$ t# J
For the souffléwww3.tvboxnow.com: g! ~, ^0 {: d8 d3 v: `
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600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb4 y0 g. @  m" e1 l4 o
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; \3 {/ @+ A4 E3 W. p4tbspdemerara sugar0 A" m3 f5 Y  k  K2 a7 R' E
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1 lemon, juice only
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2tbsp kirsch# P  ]& B  l5 g9 G/ b
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8 z# I; |* [2 U' x2 g( h$ TTVBNOW 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。2tbsp cornflour
5 p" y8 \" ]0 q5 h/ s/ z+ OTVBNOW 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 r1 A. B" w2 L6 Q) A' {- G公仔箱論壇10free-range egg whitesTVBNOW 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。- A! Y' M9 M+ t: {9 n* t4 J
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85g/3ozcaster sugar
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225g/8ozclotted cream% N3 r& ~$ B7 b+ [) b3 x
For the crumble topping
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0 k) W3 e( @- P$ J. _3 P公仔箱論壇1tbsp chopped pistachios" \0 h9 g2 }5 R
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' b  r0 i  N9 v2 i; [- _4 k公仔箱論壇1tbsp nibbed almondstvb now,tvbnow,bttvb& V- W% O0 J9 Q+ y
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1tbsp demerara sugar0 N( y* x0 E5 L! }" T$ Y0 G
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( S% d- Z5 ?2 u3 J0 zTVBNOW 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 rolled oats4 u4 @$ k! l/ h- k  x
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, y' X  ~7 k) u; y1tbsp desiccated coconut
* I, C* l$ g6 N1 M8 `& qtvb now,tvbnow,bttvbPreparation 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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