[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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* W) u) h7 y' e/ d6 a# d" p公仔箱論壇
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
$ ?( l  k1 _" I3 }% qtvb now,tvbnow,bttvbIngredients
6 @, ^& [& [/ [& h( g2 oFor the soufflé公仔箱論壇  C6 r. y/ t1 m( R
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600g/1lb5oz strawberries, hulled3 Z. s1 L1 `6 ]) T
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9 q- H5 W# c: w+ o( E  |公仔箱論壇4tbspdemerara sugar
2 t8 Z1 y/ m0 f- r. p  X& o- w公仔箱論壇·www1.tvboxnow.com9 L5 P6 ~7 c) ?& F$ Q/ f1 M0 i0 ^2 q
1 lemon, juice only
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2tbsp kirschtvb now,tvbnow,bttvb9 u) O! f0 X6 K
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! S7 l/ D) d% C: f! q* o2tbsp cornflourwww1.tvboxnow.com) v& b- x9 }& d+ a5 r
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7 _8 F; {) \, qwww1.tvboxnow.com10free-range egg whiteswww1.tvboxnow.com2 h' [8 L+ h7 R  i7 G
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85g/3ozcaster sugarwww1.tvboxnow.com5 X1 N7 ^5 `' h& b- d- h# o
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225g/8ozclotted cream公仔箱論壇9 Q/ D0 s: b) V9 n
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。' O4 u9 ~8 G6 y/ f
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1tbsp chopped pistachios
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1tbsp demerara sugar5 o5 G2 e  F* p7 X+ P. ~7 ^
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1tbsp rolled oats
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1tbsp desiccated coconut公仔箱論壇! ~2 `& j. R& ]
Preparation methodTVBNOW 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 K( b1 V+ s5 E' J. M6 x, E

• 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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