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

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Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb  p/ a* P6 V% O* {3 u/ j

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9 [1 q  n, _, R% _7 ]" mMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.; l4 |. N0 s4 ~# k
Ingredientswww2.tvboxnow.com8 x" v3 P5 J. k% C7 H
For the soufflé* t5 J* ^6 W8 }2 U- \* q
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+ H: H1 q% O5 ?+ ^9 X# L+ 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。600g/1lb5oz strawberries, hulled6 [, }1 u9 b4 }, b/ F8 R3 T) C
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4tbspdemerara sugar) x4 T- Q: k& [, O& K; m
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2tbsp kirsch
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2tbsp cornflour9 @+ b2 h+ S2 a- |  b
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! x5 ^9 V% p+ N) V5 p- ]* bwww2.tvboxnow.com85g/3ozcaster sugar
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225g/8ozclotted cream, ~& S' K  h- |; K1 P
For the crumble topping公仔箱論壇( [2 `+ i3 {* {6 z2 L9 q7 f
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1tbsp chopped pistachioswww2.tvboxnow.com5 _: o& i' d; u, R/ k% _* M2 I0 s
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0 w* x$ C7 O7 l" H0 X8 A1 e- Awww2.tvboxnow.com1tbsp nibbed almonds
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9 l/ S- @% W5 Q/ \. lwww2.tvboxnow.com1tbsp rolled oats
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1tbsp desiccated coconuttvb now,tvbnow,bttvb+ A$ J3 L* X) y( b( W
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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