[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,bttvb6 c, Z5 ^" s8 W
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- @# l9 Q3 b4 K! G6 @& T* u* RMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb9 Q$ Q. f0 o; t1 T1 H/ @
Ingredientstvb now,tvbnow,bttvb# u, A7 `& W3 Y) }3 y1 ~% @
For the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice onlyTVBNOW 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。  j/ J' N7 ]$ l) k- S- b; g
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2tbsp kirsch5.39.217.77:88984 i( |, r5 t1 c- @
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9 t+ G. j0 ^' P+ R0 @. I+ i2tbsp cornflour
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10free-range egg whitesTVBNOW 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。1 o6 ^4 l. l2 J& G( ]
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85g/3ozcaster sugar
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225g/8ozclotted cream5.39.217.77:8898/ V6 f$ r5 V$ t& m
For the crumble topping
8 a+ Z8 a/ s* xTVBNOW 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。·5.39.217.77:8898& I& U! e/ F: `& h  Q
1tbsp chopped pistachios& G( x' P* H5 r0 ^
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1tbsp nibbed almonds
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1tbsp demerara sugar
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1tbsp rolled oatstvb now,tvbnow,bttvb, Y, p& ^5 J) t2 O* B
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+ M. [1 L% c3 o1 n1tbsp desiccated coconut
5 u7 G+ f& [7 d/ _# c. UPreparation method5.39.217.77:88984 m* E% v3 C& u1 ?' q/ p& u

• 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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