[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/ ]3 N6 X( x7 o( y; e, f
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( s- b4 W& Q; OMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb9 h! k# B: i! U, d. ]) ?. u5 \
IngredientsTVBNOW 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。  v6 G+ ~/ t$ y3 H
For the soufflé公仔箱論壇; I) t: s3 X  O+ U' R+ H
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600g/1lb5oz strawberries, hulled
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& s% o: z* r( }+ j  Ptvb now,tvbnow,bttvb4tbspdemerara sugar0 d7 i/ e& Y0 M8 V& S8 m. R
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1 lemon, juice only
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2tbsp kirsch公仔箱論壇0 B/ ^. L7 d& N- C* j; E' L
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  T4 |! j/ U; V( h" ^2tbsp cornflour
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& E! s: G& Q2 v0 v% C10free-range egg whites5.39.217.77:88989 Q% b8 l& k* ~1 E9 o; t, B
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( ?1 ]8 H" c% a8 ]- h0 T: v85g/3ozcaster sugar
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$ F$ C5 c2 I5 t# y8 j) xtvb now,tvbnow,bttvb225g/8ozclotted cream
; Z  F' ~0 n6 T6 A% tFor the crumble topping5.39.217.77:8898/ L$ R8 ?; }" z- v1 [
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1tbsp chopped pistachios
0 f% m3 t& T8 U; O& Xtvb now,tvbnow,bttvb·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。' z  x/ e$ s* w. P, e2 w$ j
1tbsp nibbed almonds
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1tbsp demerara sugar
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; `" |. r/ E4 N! K- b& m4 @5.39.217.77:88981tbsp rolled oats
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1tbsp desiccated coconut5.39.217.77:8898% V1 i1 N# F' d$ y, s5 I4 O) N
Preparation method5.39.217.77:8898# j8 Q  b: G& W# H

• 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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