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

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Strawberry soufflé with crumble topping and clottedcream' x0 b0 @  U; y! d! L

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
( D% Q; F9 ]% |1 C& z4 owww3.tvboxnow.comIngredients
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7 U0 t0 B; _3 r6 ^  X" c* F6 u" J$ u) Ltvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled0 e) c+ k; q# i2 ~: f0 m; D: U
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4tbspdemerara sugar
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7 N/ x1 P- s5 [# z" e3 Kwww3.tvboxnow.com1 lemon, juice only
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4 k1 H6 d1 |; ]# G1 J. cwww3.tvboxnow.com2tbsp kirsch
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4 v  r2 Y% p5 d$ g" [www3.tvboxnow.com2tbsp cornflour3 W' X* Q$ c7 o1 ?' N3 _0 [9 ~
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10free-range egg whites
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85g/3ozcaster 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。+ k: b5 ~& T- N7 u/ p& F
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225g/8ozclotted cream5 h. ]- U; q: R" |; J% C
For the crumble toppingTVBNOW 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! X. J" }) {0 j9 P! v; a
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1tbsp chopped pistachiostvb now,tvbnow,bttvb: D+ n# b) ?5 M
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$ |1 v+ P8 B# Z+ W9 m$ Wwww3.tvboxnow.com1tbsp nibbed almonds
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1tbsp rolled oats
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1tbsp desiccated coconutwww3.tvboxnow.com0 n0 B1 M, s9 N5 O2 [6 ]
Preparation 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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