[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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4 g6 [% t- F% t" z) S2 Q' QMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇* V( t  d4 H- S
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。+ O) q2 T/ H! d: E( ~1 v/ q
For the soufflé
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600g/1lb5oz strawberries, hulled' a5 I% h# f$ K2 f' A
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" Y0 f$ Y% S$ A  C- J) i; H9 ^0 ~1 @tvb now,tvbnow,bttvb4tbspdemerara sugar
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1 lemon, juice only
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. k0 k$ E, r! k: Y9 w7 ]公仔箱論壇2tbsp kirsch
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, Q( X7 H8 W4 N) a' I2tbsp cornflour
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10free-range egg whites
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; N  a2 y! X0 {) I% W3 T公仔箱論壇85g/3ozcaster sugartvb now,tvbnow,bttvb' F  y" q5 m7 p7 G# \- \
·公仔箱論壇9 G4 j9 r: {* G& S- n3 e
225g/8ozclotted creamTVBNOW 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 ~$ k2 p/ z; ~9 [! {3 s
For the crumble topping
, K+ n" g) o0 Y0 @* R·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。4 X9 d/ F. c7 t8 C& ?
1tbsp chopped pistachios1 t2 D! U8 H& h5 V  |+ f
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1tbsp nibbed almonds
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. N8 y8 v( f1 h+ ctvboxnow.com1tbsp demerara sugar
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  g6 g) D& U& Q+ Ftvboxnow.com1tbsp rolled oats
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1tbsp desiccated coconut
( h! I5 V2 G* y! A- {Preparation methodTVBNOW 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。, N5 Z6 o7 ], C' }# y2 m. Q5 Y

• 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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