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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflé
2 y; x% I# B. I& @! ?公仔箱論壇·
* g5 s- |; E$ c, {5 I: G/ \7 z600g/1lb5oz strawberries, hulled
- s; D6 G" f+ Q% D) m公仔箱論壇·
  [3 G' q3 f0 b. p) i  U. ~  f: n& b9 bTVBNOW 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。4tbspdemerara sugarwww3.tvboxnow.com! a0 y& U. u& d7 t/ H
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1 lemon, juice only
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2tbsp kirsch
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2 a0 a( B+ b  J+ U; j. Q7 ftvb now,tvbnow,bttvb2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar公仔箱論壇( T, I5 W! U5 q# v5 l' f
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225g/8ozclotted cream# w/ s+ _0 M' o, U% D& N
For the crumble topping
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1tbsp chopped pistachios
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, q+ E& {) s8 u5 K4 m1tbsp nibbed almonds
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1tbsp 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。$ ~3 M& n" L- F2 F
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5 M( E! e/ c1 Z8 qwww3.tvboxnow.com1tbsp rolled oatswww3.tvboxnow.com4 V: Y0 P; ]: Q+ _6 v
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# i9 U* R! \  s* d% z. `( Z1tbsp desiccated coconut
$ ~$ h: h9 I5 P% gtvb now,tvbnow,bttvbPreparation methodTVBNOW 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。( O+ a' ?, |  M6 Q

• 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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