[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 soufflé1 b$ I6 L3 A( L& D) {
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3 ]% h1 F2 l) [$ X# y7 q8 X600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb7 M' \4 o0 I- s+ D
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4tbspdemerara sugartvb now,tvbnow,bttvb( Q6 r% q/ Z- e  }/ B
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1 lemon, juice only
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6 l. |4 O7 ~$ }  }8 F! E+ f公仔箱論壇2tbsp kirsch
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+ I9 e, D+ L/ i/ m9 x! Ntvb now,tvbnow,bttvb2tbsp cornflour) C7 e1 ]( C" F6 A6 x+ Y+ x
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9 B. j. g1 L' m) |! w& ~$ Q公仔箱論壇10free-range egg whites# C; y1 @) X+ E. B. l. w% Q
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85g/3ozcaster sugar8 Z2 _( ~) S& e. b. E
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% X7 F. i/ L  d1 O% `3 A! w: Ios.tvboxnow.com225g/8ozclotted cream
" X% p1 b) J2 o/ D7 Y& eos.tvboxnow.comFor the crumble topping
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1tbsp chopped pistachiosos.tvboxnow.com" ]7 X$ I6 E7 B: v
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1tbsp nibbed almonds公仔箱論壇% L  o* D5 j4 |9 ]. U( U
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: @$ Y  b! r6 B) F0 \- htvb now,tvbnow,bttvb1tbsp demerara sugar' e. u) g. r7 E/ c" j( G
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1tbsp rolled oats9 {4 Y* G/ }2 q- [. N. F5 }
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  @  D# M8 M, W- A9 M3 ~1tbsp desiccated coconut
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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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