[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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( f% M9 a, f4 H9 e2 R3 B: |公仔箱論壇
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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公仔箱論壇: S9 N$ f, P4 K6 n, i- K
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0 u2 B: b6 \) ?* n公仔箱論壇600g/1lb5oz strawberries, hulled公仔箱論壇+ A5 q. J$ r4 e' H$ B
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4tbspdemerara sugar
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6 [$ m8 I% ^: L) u  f/ W公仔箱論壇1 lemon, juice only
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2tbsp kirschtvb now,tvbnow,bttvb: v' d  Y. a$ i. y
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1 p* L# O$ }) V* X! R& E2tbsp cornflour公仔箱論壇" {& I0 f! X2 H% b
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+ j; G: u- t# X# k+ T2 n6 itvb now,tvbnow,bttvb10free-range egg whitesos.tvboxnow.com7 b+ J( D- ^1 A! U
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85g/3ozcaster sugar2 r/ W1 s8 k: |/ U  Y6 Q, C
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225g/8ozclotted cream
' u0 v" i( ^6 x- }. ?  F. Y3 q" SFor the crumble topping
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9 o8 P- S$ v6 n/ y7 g& Etvb now,tvbnow,bttvb1tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut
- x) S5 s, a# J! i% ]) d/ `公仔箱論壇Preparation methodtvb now,tvbnow,bttvb0 k: v4 O1 P% [' X0 }  J8 s; f

• 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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