[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.$ _# L+ i! ~3 K8 {2 c" T: ^& Z' W
Ingredientstvb now,tvbnow,bttvb4 w9 {- X% ~1 E! Z
For the soufflé
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  Y+ P& w7 N2 P4 ], t) i) o5.39.217.77:8898600g/1lb5oz strawberries, hulled+ O9 T+ v2 @) ^
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4tbspdemerara sugar5.39.217.77:8898! h8 d  P: B5 v# ?: V. T
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1 lemon, juice onlytvb now,tvbnow,bttvb( D9 ?" ], H, n2 T, |
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& e$ C9 A; Z1 ^7 O2tbsp kirsch
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2tbsp cornflour
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& i! [3 d) i$ o! ]3 Z1 n( g' `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 whitestvb now,tvbnow,bttvb& @  E/ M! h9 p9 R
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& A* H8 N  |% f85g/3ozcaster sugar' v3 ]9 A( _- c0 A0 o
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- q4 a2 r- ]2 I4 `  M8 y5.39.217.77:8898225g/8ozclotted cream
( H' z+ d% v9 C& L! ETVBNOW 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。For the crumble topping
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1tbsp chopped pistachios
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+ ?8 M  X. v+ W+ i6 f& Ptvb now,tvbnow,bttvb1tbsp 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 a8 b' j: l9 l& v. A" g* X
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! w1 q, i4 A  A( \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。1tbsp demerara sugar( n& c9 F- ~) p% L
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1tbsp rolled oats
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( V, _' g' h$ @: G' V4 J6 f: ~Preparation method8 r& ]. o: W  e7 d2 w2 C% d

• 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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