[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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% a: f* {. i+ J; lMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
1 u0 |0 h, ]# L3 a1 @* _( j公仔箱論壇Ingredients
: A4 ^3 A/ ?2 Ftvb now,tvbnow,bttvbFor the soufflé
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600g/1lb5oz strawberries, hulledTVBNOW 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。$ t  |  h+ c# q
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# e7 C0 t4 J0 c7 A9 g, O! o4tbspdemerara sugar
+ |3 b# J! p0 n* V; ^·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。& u, Y7 x3 N" a9 n0 _
1 lemon, juice only
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2tbsp kirsch
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2tbsp cornflour
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$ `3 v7 d+ e$ |, fwww3.tvboxnow.com10free-range egg whites7 \/ s, c+ r& [* ?" U$ }3 V
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85g/3ozcaster sugar公仔箱論壇6 f% W# e' z4 }( c5 L
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225g/8ozclotted creamwww3.tvboxnow.com# l* a$ k6 E8 Z: \4 P! p% o9 T
For the crumble topping
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, m: R9 @. F7 P4 D. f% btvb now,tvbnow,bttvb1tbsp chopped pistachios. D5 ~$ f1 B* i0 e: s5 f
·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。2 s6 {1 R  P5 v! V' h
1tbsp nibbed almondsTVBNOW 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。/ G7 S' K1 M& p, |9 g1 W
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8 C6 b' d! h3 F  k1tbsp demerara sugar
+ {3 P9 o3 u& D' ~8 gwww3.tvboxnow.com·
: v5 K, y/ L& v6 ?1 }+ ^3 }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。1tbsp rolled oats
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1tbsp desiccated coconutwww3.tvboxnow.com5 y/ l7 M: z" r& _# ~
Preparation method( h0 d6 C; Y/ m" C' ?0 j6 I/ u6 ]  l

• 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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