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

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Strawberry soufflé with crumble topping and clottedcream公仔箱論壇7 m2 O5 _& ~: K4 w: A! v

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+ m3 F" H* b; s! l; c公仔箱論壇0 M9 e+ g  `* d9 T: w8 c
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( Y) i" u6 ^; rMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
+ i1 b  E; G% \, \Ingredients公仔箱論壇) x+ @( |  C6 S! M/ s6 K' q8 `3 @
For the soufflétvb now,tvbnow,bttvb* W& `- v1 |; B& l- J7 @- f$ t" ^
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' D% g( V$ r- _5.39.217.77:8898600g/1lb5oz strawberries, hulled# n" n- B$ K4 v0 e. s# Z" C5 F
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5 f) i8 n4 _& }$ B* F, q* Otvb now,tvbnow,bttvb4tbspdemerara sugar5.39.217.77:88988 v* a( y) P$ g+ X$ N8 v# p; r3 z
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1 lemon, juice only5.39.217.77:8898/ s; N: k. O2 T% w/ X/ n2 {! D* ?
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2tbsp 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。2 h" R8 ^3 [! @* t5 U
·公仔箱論壇) x- P9 A* d+ E6 B" I9 z
2tbsp 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。" d, o  e5 a0 ?4 l
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3 O1 X% o6 z  ^; d* Q! v5.39.217.77:889810free-range egg whites* B; F2 O1 f9 c4 x6 ~6 {! e. r
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: V- x: g. v0 l8 D  s8 Z85g/3ozcaster sugar- v& h9 i' Y( H; l& j4 J
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225g/8ozclotted cream8 D8 @1 T8 T" w) G, U% Z  [
For the crumble topping
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9 w9 \6 L7 M: Ptvb now,tvbnow,bttvb1tbsp chopped pistachios
# \( [' E) ]+ V+ ftvb 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。) l4 L* y  k5 J
1tbsp nibbed almonds: B0 y' k; O8 `$ X+ h
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1tbsp demerara sugarTVBNOW 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。" o* {6 h! K2 g6 W1 o6 Y
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1tbsp rolled oats公仔箱論壇, c  V+ e! X: u* L9 @& g
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9 L4 k0 \& Z* v% ?1 B$ L- g公仔箱論壇1tbsp desiccated coconut
2 U$ ]% C7 d- a5 LPreparation methodTVBNOW 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。! C" }! i9 L/ H" A  E, Z9 x

• 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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