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

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Strawberry soufflé with crumble topping and clottedcream公仔箱論壇$ }3 C$ |; ^" J( H2 G+ K
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇4 |4 T' r$ k6 @" o4 i6 F
Ingredients
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·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。6 l' s3 K( T# G1 \
600g/1lb5oz strawberries, hulled' k2 `" Z0 {; v" m# J6 Z6 e
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% i# \' r* Y% K公仔箱論壇4tbspdemerara sugar! u8 {9 n0 ~+ V5 j+ p) c
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, m& k6 A; R7 v; e, M5.39.217.77:88981 lemon, juice only5.39.217.77:88988 \, Z5 _! E& q- M: R( [; J/ n
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! m9 c" K1 T- S8 _& ^$ ?0 u4 mTVBNOW 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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) {( _1 E, j% h) Z! D7 }7 t: wtvb now,tvbnow,bttvb2tbsp cornflour6 e+ i5 t, c+ Y) I' ^, r
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10free-range egg whites. k' X) H( `( D! u3 E, a
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85g/3ozcaster sugar
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) a8 K* G3 [& O5 @- a2 a- _225g/8ozclotted cream公仔箱論壇  Y; y1 e; N4 K% `2 U* ^
For the crumble topping- [2 D; P" X; O( C7 E. E
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1tbsp chopped pistachios公仔箱論壇( i& z; @$ n8 j; c) L
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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。2 e6 o# N- ]5 l* n) I, v5 C/ i- C
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1tbsp demerara sugar5.39.217.77:88981 G6 z) c4 v2 p: B9 J- G
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# @) |  t! d& I. V1tbsp rolled oatstvb now,tvbnow,bttvb: C0 o+ z2 n' M+ @; z  ]8 `
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# a2 X# O$ @% H. P1 h0 r. y公仔箱論壇1tbsp desiccated coconuttvb now,tvbnow,bttvb/ F' w' q( U8 {  K: }# @0 c% h
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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