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

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Strawberry soufflé with crumble topping and clottedcream% ?) G0 ]6 a8 S/ N  M
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflé
; g# ^* O6 x& sTVBNOW 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。·
) n3 {: k. n  l* v* u1 YTVBNOW 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。600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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2 @6 [7 Z% {) c1 ~% V# \5.39.217.771 lemon, juice only5.39.217.77% [3 o# {- J' A3 L5 M* w, D
·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。  Q0 S* e4 q4 d* N' J5 ?  }
2tbsp kirsch
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9 f- f  N( L$ {  }, y2tbsp cornflourTVBNOW 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。, z* O8 y* q  S" b- j6 P& U
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. R  a6 J# x  I6 D% Z/ k4 v% E公仔箱論壇10free-range egg whites公仔箱論壇0 \$ ?" R6 F# u, L! B
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85g/3ozcaster sugar
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225g/8ozclotted cream
  K+ o! w, i. a1 |For the crumble topping
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1tbsp chopped pistachios& C1 Q4 f8 |: |8 C1 q
·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。( t0 [- [: I' t/ ~
1tbsp nibbed almonds
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1tbsp demerara sugar公仔箱論壇7 c) A" ?# L0 e4 e4 \2 }0 h* U4 C
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* A; i4 l; I9 P& _7 wtvb now,tvbnow,bttvb1tbsp rolled oats5 O0 o2 b7 A3 o7 v/ F0 v6 z
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1tbsp desiccated coconut! z* S, m$ T3 |" y
Preparation 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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