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

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Strawberry soufflé with crumble topping and clottedcream5.39.217.77:8898/ q6 y5 R9 E5 N6 `

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% c9 C- K7 {! c3 h5 d: {Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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; ^2 f- C7 f8 Q  _0 P# T6 u公仔箱論壇For the soufflé
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5 _  T8 c) u* g9 n8 [2 z- F6 `600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only( j5 {3 h! k, a' x+ l" O
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2tbsp kirsch
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2tbsp cornflour公仔箱論壇. [" {# i" \( a, Q& q4 p
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! l4 @# \4 S& R" ?4 _: y% Q0 U+ _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。10free-range egg whites
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3 V$ W* d0 X" F1 R1 [5.39.217.77:889885g/3ozcaster sugar
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225g/8ozclotted cream公仔箱論壇. r, J# e, s4 ]1 T) {! Z
For the crumble topping
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& x2 [  C# ~5 x  Vtvb now,tvbnow,bttvb1tbsp chopped pistachios5.39.217.77:88981 T4 p# a) K& Q0 q% c1 R
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1tbsp nibbed almonds公仔箱論壇1 Y) `- Z1 i% U4 d. D4 Y" t
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; b4 ]- B5 @/ E4 S1 L" x+ R$ K/ TTVBNOW 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
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1tbsp rolled oats
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1tbsp desiccated coconut
2 {8 A! u7 M& q7 vPreparation 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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