[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.
  R& v" p. t; Y, R( mIngredients# d9 L! ~* R2 Y; \$ C( c4 Z
For the soufflé
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2 e: o/ b' ~3 S5.39.217.77:8898600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb8 ^3 f9 s; v3 L' z' t0 f
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4tbspdemerara sugar$ ]9 L$ ^* g- |: f' S7 h
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1 lemon, juice only
5 `# p. ]% ?8 p. s公仔箱論壇·" Q- ?) K3 |% U9 W& H
2tbsp kirsch: N7 |$ Q! E4 T$ O9 O4 _% f, t
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8 x. C* M- w3 B, r/ Y3 L" I4 P9 fTVBNOW 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 cornflour5.39.217.77:8898* N- L- t1 Q" i) R; `
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; E4 m( m  p. [! F5 W公仔箱論壇10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted cream
0 S: o6 P- ^5 d4 P* y0 {5 `公仔箱論壇For the crumble topping
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1tbsp chopped pistachios
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) [6 O5 L% t# j0 V1tbsp nibbed almonds
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. \+ z5 n0 q9 T& ~3 o, _! etvb now,tvbnow,bttvb1tbsp demerara sugarTVBNOW 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。, n% u" h8 ~' D( u. a! @0 s, }  I
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1tbsp rolled oats. y/ @! N8 q6 {; [5 S: e2 d. [
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8 {1 Q3 v4 r; Ktvb now,tvbnow,bttvbPreparation methodTVBNOW 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 [0 o& I0 \) j* p* M5 L

• 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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