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

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Strawberry soufflé with crumble topping and clottedcream) t' Q: N7 L5 @8 J$ R) s
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公仔箱論壇- f2 ?9 c) J' T! d

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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
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600g/1lb5oz strawberries, hulledTVBNOW 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。! i9 y7 O" B  v+ n7 k
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4tbspdemerara sugar5.39.217.77:8898) M/ O. ~3 z) j7 Z6 M9 |
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1 lemon, juice only公仔箱論壇& \: `; I, u8 k) x9 n
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' e, c/ x5 {% a1 L3 w1 M2tbsp kirschTVBNOW 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。+ l1 n# Q: ~8 L5 y3 B* F3 f7 |: M% \% n
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  d( {$ Z- b% j$ V+ L公仔箱論壇2tbsp cornflour
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10free-range egg whites公仔箱論壇$ Q5 q2 |" X- L8 e/ v
·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。+ O4 v& e" j8 h8 k7 N# u: w
85g/3ozcaster sugar" E5 E2 h. s% V- |0 A+ `
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( }; m4 R$ A/ o公仔箱論壇225g/8ozclotted cream
- {+ Z/ p5 V# a+ Z, n9 _5.39.217.77:8898For the crumble topping公仔箱論壇% X4 ~4 b$ n  G& g( E6 q; g
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1tbsp chopped pistachios公仔箱論壇* ^9 W6 p4 `! y; K, ~3 [, y) L; e5 D
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  f1 q) R- \9 o6 w) B1tbsp nibbed almonds5.39.217.77:88982 o% @  p& P- ^1 ]
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1tbsp demerara sugartvb now,tvbnow,bttvb8 \& M) r% B3 S) e5 Z2 D! O) F* ^' M/ T
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/ x; @; z% K9 _3 j) K  f% e1tbsp rolled oatsTVBNOW 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。9 t4 E9 `( Q6 s
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: U( `8 k3 F: k8 ]; F9 ^8 BPreparation method. S) L- v8 K4 G+ c

• 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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