[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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8 v  z; D( x. K. S# U0 {公仔箱論壇
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公仔箱論壇( R4 Y1 J; h, ^
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
, h- [, E! H4 U! g; G2 STVBNOW 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。Ingredients
, Y- W* f) |- b! X1 ^tvb now,tvbnow,bttvbFor the soufflé3 |: w2 q! s+ ?
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600g/1lb5oz strawberries, hulled公仔箱論壇. ?8 u" d$ h& \. k$ F# w
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9 X" a! o% r  H- ~9 M* A- I/ M4tbspdemerara 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。, |$ d  v3 s! S$ n
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2tbsp kirschwww2.tvboxnow.com. f' n8 |2 Z' |" ^
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: r1 }# J* j; P) \1 U  Y3 y6 T! g% Z2tbsp cornflour
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10free-range egg whitestvb now,tvbnow,bttvb) E* T3 s' J. }
·公仔箱論壇9 i9 m& }4 c4 ^7 U
85g/3ozcaster sugar
- Z) b: d, W8 V& I6 F6 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。·
4 w: K$ D* H. _( H& E( vTVBNOW 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
( C" T/ w! J% |" I- @; ?4 p+ l) i( nFor the crumble topping4 x1 U6 x) F! l* k
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1tbsp chopped pistachios
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: g  k; `- O  c1tbsp nibbed almonds
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0 @. r8 u8 y$ x# Y6 `/ Q8 v$ v1tbsp demerara sugarTVBNOW 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。2 X* t6 K" r* e
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1 {: y* }* W2 T1tbsp rolled oatsTVBNOW 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。2 Z4 _, \- }* o% ~9 d/ @
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1tbsp desiccated coconut* a4 Y; Z0 G! t# q; S1 N1 X
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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