[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! i, C. c6 h. `* w8 u  H/ H

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! v' L, q- _. A; o) dMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
* R) g. ^2 @  r3 D# i9 ios.tvboxnow.comIngredients
- [0 k. o3 C' e) ^3 j/ O. N" Ltvb now,tvbnow,bttvbFor the soufflé
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0 [0 {7 z: o% Uos.tvboxnow.com600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar公仔箱論壇7 h9 J$ `: S8 N& b3 @
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$ ]7 R% d/ J7 i3 _, k公仔箱論壇1 lemon, juice only
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2tbsp kirschtvb now,tvbnow,bttvb, J$ |4 x, {& j: y
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2tbsp cornflour
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0 K3 o; G* [3 V* L4 x1 M" n公仔箱論壇10free-range egg whites
) T  u, ~" L5 o7 g4 S1 o·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。/ Z7 r# p  N2 k4 G5 U
85g/3ozcaster sugartvb now,tvbnow,bttvb. F, X3 q; W  S( G
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225g/8ozclotted cream公仔箱論壇0 {! \2 X/ I) G6 ^) o$ Z8 d4 L
For the crumble topping
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; {  T3 w# y( {- b* Otvb now,tvbnow,bttvb1tbsp chopped pistachios
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1tbsp nibbed almonds) L# b" q( v0 Z% E2 c
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8 _5 a" z+ ?" ?; i2 T1tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut
. }4 @7 v+ ^, d( k3 _' KPreparation method公仔箱論壇) m- ~; V3 j9 ]8 E! F* B4 R. t% p

• 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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