[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) s8 K0 X% b3 i: I% U# D1 v! V* Q
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  q" h: z  Q- z$ H4 a5 s4 f公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.os.tvboxnow.com0 G: k4 g/ z3 w. s
Ingredients9 t! A7 u+ S. d# x: ]7 }
For the soufflé
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600g/1lb5oz strawberries, hulled
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6 ^' v9 N' G" _tvb now,tvbnow,bttvb4tbspdemerara sugar
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1 lemon, juice onlyTVBNOW 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。: [8 V0 z' U1 C, R; K/ B% o* p
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" K( H/ l1 s# ~/ h2tbsp kirsch
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2tbsp cornflour
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10free-range egg whites
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- ?  I/ {- ?3 o: V/ fTVBNOW 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。85g/3ozcaster sugar
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. c0 ?! E' S, a225g/8ozclotted creamTVBNOW 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。# k) e* A( ?0 _: F% Y
For the crumble topping
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1tbsp chopped pistachios
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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。4 o0 G3 n. d. X$ ~
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3 N+ y! L* V0 A3 E1 D/ F- h; q% \公仔箱論壇1tbsp demerara sugar
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1tbsp rolled oats
5 n- g" O6 w3 g8 ]7 e4 UTVBNOW 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。·
" V, w$ p, G% D1tbsp desiccated coconut
/ O4 K1 a& s- C+ c$ ?公仔箱論壇Preparation methodos.tvboxnow.com5 N+ O: l7 o* k7 y/ J( f3 _

• 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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