[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.5.39.217.77:88984 D$ P! E- u% [0 i  l1 ?& Q& g3 l
Ingredients. Y) _) u, }( e
For the soufflé
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/ Q5 m; r) o7 K0 [公仔箱論壇600g/1lb5oz strawberries, hulled9 U; O& p) K7 B
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" N  o! J4 D& n1 ^' ]tvb now,tvbnow,bttvb4tbspdemerara sugar5.39.217.77:8898, M0 t; s9 [: q+ l. P, {; e
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& {* [; O" z8 e/ d0 d1 lemon, juice only  d- q8 d7 u$ T5 _5 S. d
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2tbsp kirsch
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2tbsp cornflour公仔箱論壇3 K& x: K; \8 R/ Q$ s# A
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2 u- r* q( |  @& y9 W公仔箱論壇10free-range egg whites
8 l& t+ s: R- x8 [, x  o. |公仔箱論壇·5.39.217.77:8898) E( z. x+ Y; K8 ^
85g/3ozcaster sugar
6 B0 I5 j3 n: z7 [5.39.217.77:8898·
. }) Y+ ]. d$ D! s4 g0 ]& ]% U$ WTVBNOW 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。225g/8ozclotted cream5.39.217.77:8898% X3 l2 @4 w4 @+ o9 u9 B& j0 a
For the crumble topping
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1tbsp chopped pistachios
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0 Q- c) x6 a( M) n6 A( d1 n1tbsp nibbed almonds
4 V8 ~/ U! m/ w3 `/ z5.39.217.77:8898·
6 B4 t# E% V; P: P2 E" yTVBNOW 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。1tbsp demerara sugar公仔箱論壇0 J& S0 e; u$ a) R9 i
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% [7 F" A! z# ~) @# J1 [0 _) e公仔箱論壇1tbsp desiccated coconut5.39.217.77:8898+ c' B4 x  A$ O
Preparation methodtvb now,tvbnow,bttvb4 Y# E( K; ~1 B. J+ I2 b7 V

• 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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