[甜品] Strawberry soufflé with crumble topping and clotted cream ， 描述： FRENCH

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Strawberry soufflé with crumble topping and clottedcream3 ^& j4 R+ H. q4 u8 r
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" [4 D1 F: T* E. xtvboxnow.comMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb8 C, `: B3 {7 M+ I8 e6 m1 E8 t& K
Ingredients0 i& _) i& x: r- Q& O
For the soufflétvb now,tvbnow,bttvb) }8 I( s, K3 ?  k: A9 e
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600g/1lb5oz strawberries, hulled% M. I+ C3 m, k- G
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4tbspdemerara sugar
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1 lemon, juice onlyTVBNOW 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 A0 [4 x# B; d6 v) j5 ?3 a, c6 P# F
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2tbsp kirsch" B3 c6 Q; p& H$ C/ V: p
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" b' Z; ~7 q& P6 y公仔箱論壇2tbsp cornflour1 _6 ~& T4 l% D# U6 Z
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$ E; a/ c1 d! o: {# ftvboxnow.com10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted cream
+ ]2 J8 {* l. ~公仔箱論壇For the crumble topping公仔箱論壇, _6 \$ r# N" p8 `3 j3 A
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1tbsp chopped pistachios7 ^$ f: x* t4 |# T  Z! r, O
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! k' p. K* ?& ATVBNOW 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 nibbed almonds公仔箱論壇& R: I  d# h' G( p7 i* k8 t1 m% s1 }( S
·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。, F: T# e( I# U: r
1tbsp demerara sugar
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+ @( o6 j4 _8 u# r公仔箱論壇1tbsp rolled oats
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1 L$ D0 z$ h8 ]- e! l" _7 ]tvb now,tvbnow,bttvb1tbsp desiccated coconut公仔箱論壇3 i# S+ }* t1 B4 a) p* r" O' \
Preparation methodtvb now,tvbnow,bttvb) h- U( N! W! {2 d2 P

• 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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