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

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Strawberry soufflé with crumble topping and clottedcream$ m  y# `: n7 x1 T+ B2 U) H
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! s  I" F% Q- G  b- e8 \Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
6 d; ]) `8 F9 G- o+ g% uIngredients
$ B& Q& Z# l" I. r: Rtvb now,tvbnow,bttvbFor the soufflé公仔箱論壇- F( i% F* H3 ]" |2 a# {
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600g/1lb5oz strawberries, hulled
1 o  l4 A% c# m6 o: y7 v公仔箱論壇·
3 W7 Y2 P; p6 I) @4tbspdemerara sugarwww3.tvboxnow.com* q4 t) W  m/ `0 p9 O3 F5 z1 T+ w
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7 ~2 c. b6 j* y) ^5 s5 A1 g. ?1 lemon, juice only1 U3 I/ q. Q% s% p
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2tbsp kirsch+ y! U: F; V$ R) o+ f
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" N7 P* H: N! mwww3.tvboxnow.com2tbsp cornflour
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10free-range egg whites
. p0 `2 o6 g4 F3 x, c公仔箱論壇·
7 z( t/ {0 J( W( _8 STVBNOW 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。85g/3ozcaster sugar
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- O3 m4 l0 u8 e1 K; K% n225g/8ozclotted cream
% F" R, {7 b0 }+ q' H/ NFor the crumble topping- r$ }3 ]1 Z8 a4 D; n+ B0 Y
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, W. F3 `  n' |. W6 u0 q1tbsp chopped pistachios公仔箱論壇" M+ p1 S4 y! b# ?% v$ K& f$ e% {* M) K
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1tbsp nibbed almonds公仔箱論壇, g$ L. |5 U) b7 b9 y. S5 p' B4 n* V
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1tbsp rolled oats
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1 e- f4 f! }) M' P2 n6 j+ i0 F公仔箱論壇1tbsp desiccated coconut
4 Q6 p: i; \, y& J7 Wtvb 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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