[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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. E# E' c1 ^* f- ~0 G, l公仔箱論壇
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/ ^1 x$ O+ N9 G$ y: V0 c公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
1 A# M& ?3 J& i! |6 y2 {: a5.39.217.77Ingredients
  |# Y* W' Q- B$ _5.39.217.77For the soufflétvb now,tvbnow,bttvb; [. E( ^' i0 p, t+ n& i; V; d
·tvb now,tvbnow,bttvb7 M1 n' C9 U, P5 j) u
600g/1lb5oz strawberries, hulled; J- F. ]5 |( w, b
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4tbspdemerara sugar
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1 lemon, juice only公仔箱論壇% i9 `/ q' Q* h! N6 o% ?- _
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; u& D, W# d3 ?6 O! x( F2tbsp kirschtvb now,tvbnow,bttvb* ^8 n4 I/ x  N# F
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2tbsp cornflour
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10free-range egg whitesTVBNOW 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。* P  O& E4 G0 H% i6 h8 V2 _6 N4 x
·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。/ W) E3 f) A- Q6 X. `# M
85g/3ozcaster sugar公仔箱論壇' U% h& X0 ~* R9 D
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+ R5 c8 ], Q9 i( `' n. btvb now,tvbnow,bttvb225g/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。( @6 m! S  y& A; y
For the crumble topping
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+ y' z, I" D6 C; a" Jtvb now,tvbnow,bttvb1tbsp chopped pistachios
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3 C8 v4 w+ {/ Z! s9 z: e* P/ p3 p公仔箱論壇1tbsp nibbed almonds
- R* W: k8 w8 N% L9 B* ktvb now,tvbnow,bttvb·
! m: o9 R4 Z) OTVBNOW 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 demerara sugar
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" n- B  z6 m# P! s1 p1tbsp rolled oats
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; U$ ~5 l( N7 c/ D7 J% xTVBNOW 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 desiccated coconut公仔箱論壇/ s7 k5 J, W5 R$ W
Preparation method5.39.217.77" o+ g5 t3 I& c1 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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