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

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Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb- {; W/ l; q- C& f, m

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1 ^- x/ H) u; h  `www3.tvboxnow.comMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
: |0 _8 o5 m$ A- [& t* L+ u4 P公仔箱論壇Ingredients
: _3 \$ |+ v3 Pwww3.tvboxnow.comFor the soufflé公仔箱論壇, I+ W, Y' i$ I5 n, i6 s$ {
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600g/1lb5oz strawberries, hulledwww3.tvboxnow.com9 ^* y0 V7 K" x
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4tbspdemerara sugar7 w! }, P$ A. r1 _- h
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: |# l  u& D2 P7 {1 lemon, juice only( k& t4 I/ D) C
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2tbsp kirsch
: f8 e1 m7 U) T/ Q, X# lTVBNOW 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 N6 P8 |+ B. P2 s0 F+ K2 h7 s
2tbsp cornflour( q2 I# \0 y7 ]0 T, L) P
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10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted cream& S; M- h1 H7 p2 N3 ]* p0 I7 q  C
For the crumble topping公仔箱論壇2 o; q! g8 j- {, u. ~% F. W
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8 E8 K. M3 N" A+ t. atvb now,tvbnow,bttvb1tbsp chopped pistachios
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1tbsp demerara sugar
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% Q! ^$ U% W0 f1tbsp rolled oats
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5 A0 _0 _( c# y# U  f& f9 r6 W. k3 R# T公仔箱論壇1tbsp desiccated coconut
- B3 B$ J. D& A* H9 z5 `tvb 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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