[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.
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For the soufflé公仔箱論壇) A$ T4 j' |+ M; j! |9 e+ g
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% `3 L# v% x, U3 J3 S600g/1lb5oz strawberries, hulled
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' y- K/ ^; z3 i2 l3 \5 w6 l, iTVBNOW 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。4tbspdemerara sugar
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1 lemon, juice only: U% j) Y- Y& ~# C: i
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2tbsp kirsch
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. W3 _7 p# @3 f. b( i' ?/ Y' b6 F公仔箱論壇225g/8ozclotted creamtvb now,tvbnow,bttvb1 i+ {7 Y/ F3 P8 ]
For the crumble toppingTVBNOW 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。9 {0 H1 |% B5 k) V3 t9 |
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! z1 I" r3 B' a7 ]www1.tvboxnow.com1tbsp chopped pistachios
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1tbsp nibbed almondstvb now,tvbnow,bttvb: b6 w5 x: ?5 f1 J5 C
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9 c" C! S) k( R7 A2 ^0 ]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。1tbsp demerara sugartvb now,tvbnow,bttvb( u7 C0 [8 K. [2 k/ D. e
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* v: q" E# [  i9 @公仔箱論壇Preparation methodwww1.tvboxnow.com, F3 _% C  W  e8 t* E$ C6 e8 s( b- O  g

• 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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