[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.
$ U" R: m! m3 k8 I0 c9 L& Y" `0 jwww3.tvboxnow.comIngredients
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar3 e+ v# r) c. u( o" N3 I8 i% y( W
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1 `" I, f7 Q4 m; u2 v# z5 z1 lemon, juice onlytvb now,tvbnow,bttvb& f% V. }5 p+ f+ ^& i  r% \
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; y! \; C" D! c$ S4 |2tbsp kirsch
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2tbsp cornflour
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10free-range egg whites公仔箱論壇. o# F. k+ W% P! g% ]7 ^; k
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85g/3ozcaster sugar公仔箱論壇) i& R  h. O  I. ]8 A! }. L  }: X
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6 _6 B1 y8 w2 g  j) f1 l225g/8ozclotted cream公仔箱論壇8 W; b; F- N2 T5 F
For the crumble topping! \  r4 {/ j6 [! y, o) a+ g. R
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1tbsp chopped pistachios
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- b8 |' _5 T; H公仔箱論壇1tbsp nibbed almonds
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1tbsp demerara sugarTVBNOW 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。1 D  y' Q( r9 M$ K+ U7 [) Y% y
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1tbsp desiccated coconut' ^) z2 c1 X" K$ Q$ }2 N0 W
Preparation methodtvb now,tvbnow,bttvb, Z7 o: }& F- S, v

• 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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