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

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Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb2 w2 B9 p9 K( b7 J/ o

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( r1 G0 u9 }5 o4 M: z$ U6 Atvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb, i( s% d5 S+ I1 f( I- K
Ingredients
( i7 l! m6 F( `5.39.217.77:8898For the souffléTVBNOW 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。- x7 t8 ~2 T+ e8 T7 X
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6 k, d( o8 ?, s; F600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar9 {; ~: S4 c8 T
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1 L- t7 \+ s0 l( H1 lemon, juice only
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9 @8 E+ `9 ^& ~; X" jTVBNOW 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。2tbsp kirsch
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% @" z8 h: l' ?# w) D$ E$ uTVBNOW 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。2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar5.39.217.77:88980 y) C4 n5 r3 X, \: R4 w
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; |8 @; r5 u3 S* c3 B7 [; X( ftvb now,tvbnow,bttvb225g/8ozclotted cream
4 n9 l# Q2 J/ y; P# h9 YFor the crumble topping
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, j2 }: E3 p. H公仔箱論壇1tbsp chopped pistachios公仔箱論壇: m9 L& ~4 h- D9 ^' V* c
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1tbsp nibbed almondsTVBNOW 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。6 D1 ^& p$ J3 c- j& V9 D3 d' o
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1tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut5.39.217.77:88986 J# l7 r6 Q- {; |: z4 F
Preparation method
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• 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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