[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.
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For the soufflé
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600g/1lb5oz strawberries, hulled- r. K( a0 N0 T' ^
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4tbspdemerara sugar3 S0 P/ `! F5 N
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1 lemon, juice only7 W; V2 B# E! M. e& z5 o4 \  x
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) c& _. X' \2 V: s4 x  f& ^tvb now,tvbnow,bttvb2tbsp kirsch公仔箱論壇: `6 ~9 A+ a! M: f
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% x+ Z$ q) P, `: O7 gTVBNOW 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 cornflour
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10free-range egg whites
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85g/3ozcaster sugar2 ?3 H! }, V% W
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6 Y; i8 T* t: `( x) \' l/ Q$ X( R225g/8ozclotted cream
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) L0 o! C/ ^0 D5 E1tbsp chopped pistachios
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1tbsp nibbed almondstvb now,tvbnow,bttvb* y1 L8 f! ~: s- H0 w7 f
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# g+ O1 f0 F% _1tbsp demerara sugar公仔箱論壇# z9 L( H8 h3 Q1 P) p8 `
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1 }; Y& b: P( d( e" L4 ftvb now,tvbnow,bttvb1tbsp rolled oats
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: f1 S1 K1 _6 i1tbsp desiccated coconut
; m6 L5 v$ J7 R. g$ T+ PPreparation method  V5 R+ q) ^' M/ E( `

• 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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