[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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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.- C( c; c0 O* U) K" h# @% N% e
Ingredients
1 [2 a" _* A$ Y+ {4 {" v公仔箱論壇For the soufflé
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6 h3 C& I: f* S6 U公仔箱論壇600g/1lb5oz strawberries, hulled5.39.217.771 O: \1 }! X  x+ T, _
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2 H# q8 R# M- V* h# w- \4tbspdemerara sugar
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2tbsp kirsch公仔箱論壇6 p9 H! u) P/ H" ]3 J) n
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2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted cream1 }1 i) p- B, D3 \5 u) y+ K
For the crumble topping
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8 A! {& E7 n& Z公仔箱論壇1tbsp chopped pistachios
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1tbsp nibbed almonds公仔箱論壇: b5 ]1 N' `' S5 b% x& e) a2 U
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. ?: E# h; n0 T公仔箱論壇1tbsp demerara sugar
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1tbsp rolled oats
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1 ~' b1 ~! t$ _1 g4 Ptvb now,tvbnow,bttvb1tbsp desiccated coconut
  z: h! L6 x& etvb now,tvbnow,bttvbPreparation 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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7 V. R% K! p2 z9 O6 H2 s6 s公仔箱論壇
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