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

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Strawberry soufflé with crumble topping and clottedcream4 Q  u7 _7 T! H: V& f

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇7 |7 z  G/ J7 N# K7 R
IngredientsTVBNOW 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 D# I5 M" F+ v
For the souffléwww3.tvboxnow.com# K) j1 D, @4 w- g
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600g/1lb5oz strawberries, hulled
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( T1 {# F" D. e6 O$ C  K公仔箱論壇1 lemon, juice only公仔箱論壇& G0 v& `5 S# l
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2tbsp kirsch1 [5 w5 q+ D, y) ]5 `1 O. h
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2tbsp cornflour
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1 p; G5 H  f1 I; _; I# n3 Zwww3.tvboxnow.com10free-range egg whites
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85g/3ozcaster sugar公仔箱論壇1 f1 d7 T7 Z# y6 s$ l
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8 Z: y' w/ r* z6 {9 D225g/8ozclotted cream2 x0 W* q* ]. O2 h/ R
For the crumble topping
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7 V1 X. E9 I7 p( ^) v$ Q1tbsp chopped pistachiostvb now,tvbnow,bttvb+ |& N9 h% l; a  e, W4 y
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1tbsp nibbed almonds
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1tbsp demerara sugar公仔箱論壇8 D2 W6 j8 x9 c% G0 n2 J. k
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+ X0 j# H0 K: W6 \2 R. |1tbsp rolled oats
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1tbsp desiccated coconuttvb now,tvbnow,bttvb2 G8 w" n& A0 I/ C, P5 [8 s! d
Preparation method% v  E  T" n, k4 V

• 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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