[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.
5 ]* a' k! g. m6 }  c+ Ktvb now,tvbnow,bttvbIngredients# O: t) z' H/ Q0 \' j& T# M
For the souffléTVBNOW 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。: b" }; c2 P2 C% q+ _7 m: W3 a
·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。5 P# _6 g; X& V, {& M" l: v" D
600g/1lb5oz strawberries, hulled
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; M' Z' k2 \" b1 G' N# P1 lemon, juice only
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2tbsp kirsch
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2tbsp cornflour
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10free-range egg whites
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0 V8 x+ E$ W& d/ J8 d公仔箱論壇85g/3ozcaster sugar
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% K$ s1 B% ~/ L- z* o7 f; j225g/8ozclotted cream
4 T4 C9 N  u' ~4 w6 {: n) u1 ZFor the crumble topping# L, `0 l6 v$ Y8 R; b8 u: ~
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1tbsp chopped pistachios
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1tbsp nibbed almondstvb now,tvbnow,bttvb: V& |  ]8 K$ I5 R
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1tbsp demerara sugar
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1tbsp desiccated coconuttvb now,tvbnow,bttvb+ V4 w$ p/ Y8 E
Preparation method! C+ f, B% X7 }2 y' i8 k5 u

• 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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