[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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' u4 l* t6 M1 y; C8 S1 }+ E/ jMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇; x" s9 R  F9 a( P
Ingredients8 e/ B, K0 M8 ^0 j% `
For the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only公仔箱論壇/ u( c+ M9 L. N# l
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2tbsp kirsch
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2tbsp cornflour
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10free-range egg whites% z/ G" B! V4 A
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85g/3ozcaster sugar
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For the crumble topping
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0 b4 O5 Z: W# `# y1tbsp chopped pistachios9 @# U! D3 i. N( w% V
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* F7 k5 X6 Y8 d8 ^# r& Q5.39.217.77:88981tbsp nibbed almonds
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2 g! {$ \/ U4 }1tbsp demerara sugar5 V; m/ J4 Y* B7 {0 T! z" U
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1tbsp rolled oats
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# t# c) b  h7 }$ p' E5.39.217.77:88981tbsp desiccated coconutTVBNOW 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。; H5 N8 I0 h4 \. b; q% z9 c
Preparation method公仔箱論壇$ g3 c3 A2 W, v0 @4 h. j

• 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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