[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.www1.tvboxnow.com0 S, Q7 Y0 w4 w
Ingredients
  M; p! T5 w, K5 m6 GFor the soufflé
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600g/1lb5oz strawberries, hulled
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1 [0 K  Q& T) U* T1 ~3 Ewww1.tvboxnow.com4tbspdemerara sugar
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/ E9 \% M4 y8 a- x1 lemon, juice onlywww1.tvboxnow.com* k3 V) X4 H- F- o- M& [+ e1 S
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9 H8 a6 h: ]* q! Q2tbsp kirschTVBNOW 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。! u1 a+ v$ f/ a
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2tbsp cornflour
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# y' g, _+ R0 u" l( y: rtvb now,tvbnow,bttvb10free-range egg whites
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85g/3ozcaster sugartvb now,tvbnow,bttvb, w7 m( m' Q9 f; ~& S  u
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& k1 b8 |' _$ z225g/8ozclotted cream
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+ X! ]: n, x) y+ }& r1tbsp chopped pistachios公仔箱論壇8 ]* L3 l) O5 B& r
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1tbsp nibbed almonds9 l$ }, U" h2 z+ `8 j. b0 x
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1tbsp demerara sugarwww1.tvboxnow.com( F* P5 k" p1 l+ @  }/ f! ~  a, N5 i
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  b1 @  Q( f4 w% ]" x1tbsp rolled oats
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- V5 `; k2 n8 M3 Zwww1.tvboxnow.com1tbsp desiccated coconut公仔箱論壇/ T0 p( W, K3 |) W* s4 z
Preparation methodtvb now,tvbnow,bttvb7 k) O' [. H5 z. t: v( 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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