[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.公仔箱論壇0 V4 h& C9 Q# t/ |# C
Ingredientstvb now,tvbnow,bttvb4 z" j, _2 j8 F
For the soufflé
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  ]$ m( j$ j) L. k9 y600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
& e& b/ H# v9 h! `. |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。·
9 z. f" c5 _2 x+ z; Q2 a4 I0 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。1 lemon, juice only
5 a1 m, J7 F5 x( `% L% x- P4 H公仔箱論壇·
1 a" ?% n# y: [# g' \' rtvb now,tvbnow,bttvb2tbsp kirsch
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" l% q5 k$ f8 s1 J公仔箱論壇2tbsp cornflour  _$ Q. E0 {; a: a0 r9 P8 }
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+ |+ n7 `  c5 d9 {& B& [% ptvb now,tvbnow,bttvb10free-range egg whites
. d  i' p2 b$ x4 k- t8 bTVBNOW 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。·' {8 b* z/ s2 F* P. y7 i
85g/3ozcaster sugar
- r2 r4 z% j8 h; g/ d  p公仔箱論壇·
( `; k6 p! z* }) m: h1 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。225g/8ozclotted cream
4 R; b5 `8 J; w' ]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。For the crumble topping
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1tbsp chopped pistachios$ e+ u, s9 M3 W' _# r0 r1 U
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1tbsp nibbed almonds
2 `) z( V5 f( D0 A+ f0 htvb now,tvbnow,bttvb·5.39.217.77:88981 b( Z: f, U# u2 i
1tbsp demerara sugar5.39.217.77:88983 P( y' ]7 e0 ]
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1tbsp rolled oats
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) W$ T$ X6 F  }; r- `' atvb now,tvbnow,bttvb1tbsp desiccated coconut
3 s2 s- L0 b1 C# UPreparation 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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