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

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Strawberry soufflé with crumble topping and clottedcream6 L' w. W* V7 ^: O
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1 `% H: ^: P( Y' r' c6 ]# Ftvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.  r; o0 }; r( S
Ingredients- ?6 M8 J% w- m" ]
For the soufflé公仔箱論壇" e  U- l' M/ x# ~' I: |
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only
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2tbsp kirsch
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2tbsp cornflour
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10free-range egg whites公仔箱論壇% }+ l, [. i" W% L
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85g/3ozcaster sugar
5 v) {3 b  T/ b3 q% B4 T公仔箱論壇·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。0 K# P$ S- ]/ g& d# I" x" w% ~
225g/8ozclotted cream
! i! ]% J; }' W, @6 H3 E5.39.217.77:8898For the crumble topping
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, `& o; J5 K: L: R) S" D/ F公仔箱論壇1tbsp chopped pistachios8 W) w0 b% `; T+ h+ a% t0 O" `
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( ]. Q+ g! ~% D4 L) K5.39.217.77:88981tbsp nibbed almonds
4 ~% [& k+ h7 f, d. g( L公仔箱論壇·tvb now,tvbnow,bttvb6 D* o# Q& u/ _' ?
1tbsp demerara sugar
2 h8 F" ]+ h. j* y6 l公仔箱論壇·
) ]& l/ }7 u; \! [7 U0 A1tbsp rolled oats
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5 q" A! m' n) p# J( l/ b  R5.39.217.77:8898Preparation method3 y# [" I6 t+ N8 Z9 W  `

• 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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