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

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Strawberry soufflé with crumble topping and clottedcream6 T7 k9 O0 Z6 m9 b% ]
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8 b" D. ~' o% e) lMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
; P# E* D$ Z) }+ g: q; M& o公仔箱論壇Ingredients
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600g/1lb5oz strawberries, hulled
) k! X  s% c! }% W  S/ gTVBNOW 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。·
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3 u9 ?1 }/ m5 s+ H1 p1 lemon, juice only
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" j. W. s! L- p6 @9 x1 [2tbsp kirsch
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2tbsp cornflour
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10free-range egg whites公仔箱論壇* I: D3 ?5 A7 g! S* F
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85g/3ozcaster sugar
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5 k1 I1 ~! I' B5 e225g/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。0 y2 T2 i6 B5 I7 s* w: ^5 F' d) F
For the crumble topping
' j* y' ^& z( R5 B( w2 r公仔箱論壇·
' y# }) m. d6 N2 i* X) g, Y公仔箱論壇1tbsp chopped pistachios
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1tbsp nibbed almonds" m) U7 k; H1 r  q
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2 q: H/ `7 A$ X+ [' dtvb now,tvbnow,bttvb1tbsp demerara sugarwww1.tvboxnow.com* i1 p8 g5 S4 Q! ?. a
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1tbsp rolled oats
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/ s: o+ N, U! f1 U4 w) Q# ^1tbsp desiccated coconut
+ e. k# |: O* Y. k" r3 W6 xtvb now,tvbnow,bttvbPreparation 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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