[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/ g& K$ @4 T+ ?7 l% E4 L
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
- a" ?; D5 i) Stvb now,tvbnow,bttvbIngredients& v8 @5 P  B$ }8 C7 Z% `5 A3 ^/ D
For the soufflé
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600g/1lb5oz strawberries, hulled公仔箱論壇( S4 l, d- u/ b
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4tbspdemerara sugar5.39.217.77% d9 |, ~7 N" D. @
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1 lemon, juice only
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4 k3 t5 P8 F4 w4 @( w3 btvb now,tvbnow,bttvb2tbsp kirsch
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2tbsp cornflour/ J1 f9 t3 U/ D; T/ k7 D* X, V! u+ h
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10free-range egg whites
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85g/3ozcaster sugar公仔箱論壇( [. q8 @* o3 `
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* L1 r' ?6 h9 T( T, n! Y225g/8ozclotted creamTVBNOW 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 W* h0 t. L* t) a! H
For the crumble topping
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1tbsp chopped pistachios
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1tbsp demerara sugartvb now,tvbnow,bttvb0 q$ K+ H- I7 v% d6 y* g3 {" Q; Q6 R0 M# I
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0 W9 ?* D. A, U4 F! ?tvb now,tvbnow,bttvb1tbsp rolled oats
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1tbsp desiccated coconuttvb now,tvbnow,bttvb; V* D9 W. L4 r: w' B! {
Preparation method- p) ]- l" C, {$ 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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