[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.
* {8 \9 }' O0 X; r' EIngredients
9 v) O. g/ y  p) n$ RTVBNOW 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。For the soufflé
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600g/1lb5oz strawberries, hulledTVBNOW 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。& S- h* v4 h/ X6 ~7 Q+ x
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/ ]3 S- j3 n  Y5 ~6 [* ]( e公仔箱論壇4tbspdemerara sugarwww3.tvboxnow.com: z. z! U: A1 T
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1 lemon, juice only
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7 c" Y9 d" T/ vwww3.tvboxnow.com2tbsp kirsch公仔箱論壇, e6 o# _( u5 {
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2tbsp cornflour
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10free-range egg whites8 e$ H$ @! u. Y, Z
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85g/3ozcaster sugar
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225g/8ozclotted creamtvb now,tvbnow,bttvb1 V* m5 l7 `+ j% `& n& d
For the crumble toppingtvb now,tvbnow,bttvb- j. F  \% Q6 K% W5 l. Q
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  l2 Z  u: V8 x1tbsp chopped pistachios5 M' j; _$ a+ W3 Q2 @9 {+ Y
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1tbsp nibbed almondsTVBNOW 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。: x8 v) q* ^8 O1 B! w
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1tbsp demerara sugar
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  \+ {* O/ [* d; }- T' g1tbsp rolled oats
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& C1 Z/ M* c! V1tbsp desiccated coconutTVBNOW 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。# ^3 n+ O& c1 T: V5 t/ ^2 b% U) O1 e8 W
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。* j  T) t- s" z

• 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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