[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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' F/ R* k7 X# f$ M% v8 ]) Rtvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.2 N( l" B2 v( `! O1 ]. O+ u
Ingredientstvb now,tvbnow,bttvb; F9 D$ U9 e  r2 T) l
For the soufflé" L+ u- |2 P- Y1 B. t2 ^/ B! G" f( }
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600g/1lb5oz strawberries, hulled! P5 @# G* a8 k# {
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' F' _8 ~/ y& v* x* m+ @. l; Z公仔箱論壇4tbspdemerara sugartvb now,tvbnow,bttvb, C& i: Y1 }/ D2 b7 P
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1 lemon, juice onlytvb now,tvbnow,bttvb, l: L7 f7 H& l" g- b1 R
·TVBNOW 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。7 A3 i" C% t) i& E% r' `
2tbsp kirschTVBNOW 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。8 ?6 [1 y. A; L9 ?4 y4 n
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4 m; P9 ~7 i( ^* F" K2tbsp cornflour5.39.217.77+ b" m- k! e. g$ ]+ Q4 z8 R
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3 x/ p8 T( D! d( w8 d5.39.217.7710free-range egg whites
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85g/3ozcaster sugar5.39.217.778 g8 m$ R+ y. C& a8 F7 J$ @
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% p2 v/ _) t8 VTVBNOW 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。225g/8ozclotted cream5.39.217.77" x2 L( }- ~) g- ~" W( C
For the crumble topping- v$ w1 F) w- O5 q+ p/ ]) O* {
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) Z+ G3 b* C$ [* dTVBNOW 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。1tbsp chopped pistachios/ |* \2 _2 {0 W/ R
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1tbsp nibbed almondstvb now,tvbnow,bttvb- s0 g& k' k9 N7 h3 n0 _, Q
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1tbsp demerara sugar
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0 \* C. p% t2 f* f/ F6 |- S1tbsp rolled oats
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1tbsp desiccated coconut5.39.217.77( d" g3 ?' N2 p0 {- `$ S9 @
Preparation methodTVBNOW 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# x1 H& ~. }! x: I- S

• 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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