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

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Strawberry soufflé with crumble topping and clottedcream+ D5 h" W- d5 o2 \$ z

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& W% n, t$ d* e$ x9 TMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
! F$ ^; W  o/ K5 @5.39.217.77Ingredients公仔箱論壇' T" P, C3 c3 i, C) z
For the soufflé
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600g/1lb5oz strawberries, hulled公仔箱論壇4 u2 f& H- e$ D0 z( @
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9 e* P8 F6 z) C& q# U. {5 p" v2 {/ L4tbspdemerara sugar+ r% K1 ^6 i9 W2 C7 p% \$ y; P
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1 lemon, juice only
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2tbsp kirsch
) _1 B1 @: t, x" Atvb now,tvbnow,bttvb·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。$ C0 }, I/ c# K
2tbsp cornflour
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2 b4 Q$ Z0 ?) W8 Htvb now,tvbnow,bttvb10free-range egg whitestvb now,tvbnow,bttvb% n0 ?6 b! f3 ?5 u
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85g/3ozcaster sugar
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225g/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。4 l: d: ^. [8 M: p. r
For the crumble toppingtvb now,tvbnow,bttvb! y6 q: b  u/ y4 ?5 {$ S3 R
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1tbsp chopped pistachios5.39.217.777 X' z" ], u6 `+ {( m; g9 j
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1tbsp nibbed almonds  ~# d" f- \0 b& |
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1tbsp demerara sugar
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; m& E6 ^! |+ U# wtvb now,tvbnow,bttvb1tbsp rolled oats
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1tbsp desiccated coconut
/ ?; z& d0 F* ]  M$ D  {8 [3 r& e* ?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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