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

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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.
! t- A3 [/ G8 {, I+ J% |公仔箱論壇Ingredients
' q0 Y2 G4 S: \For the soufflé. M/ O3 h9 f+ I  Q" \. A
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600g/1lb5oz strawberries, hulled- e. l4 E& T* ^, Y, r( v% o
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4tbspdemerara 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。% w$ z7 l( s- _& M( B
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' L3 Q& M) \, M% KTVBNOW 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。1 lemon, juice only5 a4 A4 p* q& _- I3 p
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2tbsp kirsch
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8 F+ H% W# j# q+ uTVBNOW 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。2tbsp cornflour" O! Z* {* @' B5 K( J
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+ l6 v+ @5 U, C7 Q2 O$ r公仔箱論壇10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted cream公仔箱論壇. _  U1 N* W8 Q1 D, r0 L& {
For the crumble topping
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0 v- \6 z. H/ g0 m1tbsp chopped pistachioswww.tvboxnow.com4 m7 P7 G) a# n; z+ H& c- r
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" {7 H! X* h4 }3 O7 o: f8 C公仔箱論壇1tbsp nibbed almonds
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1tbsp demerara sugar公仔箱論壇2 ]+ l6 ^: x$ R% d+ [9 u! f
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) N- r- q( f; `公仔箱論壇1tbsp rolled oats0 b$ C# q8 U9 d5 S! `
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/ m( Q4 h$ H& C) |" z$ h# L0 i1tbsp desiccated coconut
- m4 W% t4 E" F5 L1 Ntvb 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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