[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.
) `4 R* h; d8 M# k9 g% k* O! d公仔箱論壇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。8 Z( a6 |# M" a# ]) q: Z7 i( r
For the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugartvb now,tvbnow,bttvb/ j: H8 `* T- m7 V8 p
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1 lemon, juice only
2 \' I. h$ J. ?+ b  j公仔箱論壇·公仔箱論壇: v% L" o5 @& s9 T' Q
2tbsp kirsch公仔箱論壇) E; t. ?) D1 i) K! G
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2tbsp cornflourtvboxnow.com; n# a- Z/ R( R% b& a
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4 _  B# X- b# S) ]3 m6 F9 Dtvboxnow.com10free-range egg whites
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85g/3ozcaster sugartvb now,tvbnow,bttvb# T6 h( `/ ~( [0 N
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225g/8ozclotted cream
5 F+ y3 s: h% A' Q; |2 Ltvboxnow.comFor the crumble topping
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7 k" d5 W; `0 K. P5 @) d公仔箱論壇1tbsp chopped pistachiostvboxnow.com2 x2 K  b/ l: [3 U+ h
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9 g; b" A" }. A, S6 m+ A" J. l8 ztvboxnow.com1tbsp demerara sugar
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5 v" F7 Q6 t' i( F7 U& f6 R1tbsp rolled oats  K! W/ A+ i1 F  }2 _
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1tbsp desiccated coconut公仔箱論壇1 v9 M9 N2 z6 a
Preparation method/ u3 e5 i! D& I3 K

• 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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