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

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Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb- M! B" C6 ?/ e# t

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8 W/ `9 m+ e/ r0 G4 ?7 Z  iMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
( K+ q; T; u  r+ H公仔箱論壇Ingredients
) q! O( k! K8 j' K6 k  RFor the soufflé
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600g/1lb5oz strawberries, hulled4 }. Y) s, \& b' g% G
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9 @% [+ Q( m% `1 J' Y0 ~) M- e4tbspdemerara sugar公仔箱論壇# f+ `& ^3 _1 t! d$ ^
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1 lemon, juice only2 G5 R/ a! c. _( i7 K
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0 M8 P" x4 u1 e$ _2 jTVBNOW 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。2tbsp kirschTVBNOW 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 E& c7 G$ t' O6 q
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2tbsp cornflour
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" L8 @$ e4 o* g% k9 X4 S# MTVBNOW 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。10free-range egg whitestvb now,tvbnow,bttvb2 J- g3 p" |2 h/ G; s
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85g/3ozcaster sugar
1 z: a6 f/ H4 v  R! D) m6 V- [# Q公仔箱論壇·www3.tvboxnow.com+ D! F/ B( c5 O7 {
225g/8ozclotted cream公仔箱論壇* h  {/ e& _8 p% w
For the crumble topping5 F" z. L' {; Q: z' t- d( j, D7 R
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1tbsp chopped pistachios
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1tbsp nibbed almonds
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4 |2 e9 O( f( P$ |6 H( ?8 swww3.tvboxnow.com1tbsp demerara sugar公仔箱論壇# r3 ]2 T" L. u2 A: @
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1tbsp rolled oatstvb now,tvbnow,bttvb0 r8 o# q( C, b. i' h% J( M
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1tbsp desiccated coconuttvb now,tvbnow,bttvb0 Z5 y+ _( h$ ]; y
Preparation 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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