[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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& I; A+ V, x6 S- MMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
; I8 o. G, k) Y+ v/ o! v* MIngredients
7 |+ i( J  B$ W4 f公仔箱論壇For the souffléTVBNOW 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。& a  Z4 C& c4 U! ]$ H) L4 a
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600g/1lb5oz strawberries, hulledTVBNOW 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。7 `5 I, k" Q+ f1 y
·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。0 ^3 ^5 d; ?# W% P
4tbspdemerara sugar
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1 lemon, juice only
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' E! @# w) a  V4 N! G( v9 }2tbsp kirsch
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& K7 X* }2 m7 U( g1 m% _9 U5.39.217.77:88982tbsp cornflour
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/ N) k5 D" R8 V9 `3 [9 |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。0 \/ U& p: M7 E% `+ s- s
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85g/3ozcaster sugar公仔箱論壇- x* o( ^- ~3 U: @
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225g/8ozclotted cream5.39.217.77:8898+ V9 n9 J4 C4 M1 g7 k. d+ @1 u
For the crumble topping
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1tbsp chopped pistachios5.39.217.77:88984 c; v( ]+ Y# e! U; D$ p
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/ L$ g: ^9 f& z% Etvb now,tvbnow,bttvb1tbsp nibbed almonds5 N+ }" x! ]& O3 W- O4 |
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3 p9 g* P1 l+ p- l; d! M4 QTVBNOW 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
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2 `- O& F* C+ J; F4 H5.39.217.77:88981tbsp rolled oats公仔箱論壇8 l! e$ J1 i  K
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1tbsp desiccated coconut! N, n6 C# j; z9 k, T
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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