[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 B8 d2 x4 s1 n公仔箱論壇Ingredients
) P6 h2 o# s8 b/ uFor the soufflé公仔箱論壇' U- z& c6 t* U+ L5 g
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3 ~3 A7 p: C7 C1 W; D600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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9 L- j" R* g1 F4 G1 K2 w/ A8 g  V) D1 lemon, juice only
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2tbsp kirsch
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2tbsp cornflourtvb now,tvbnow,bttvb. @1 @, ^+ ]% x5 y
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10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted cream1 {' a( k- P' }; R
For the crumble topping
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6 S6 e& y0 W5 ltvb now,tvbnow,bttvb1tbsp chopped pistachios
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* X3 z2 f0 e' j公仔箱論壇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。0 [  P6 w0 N; F+ W
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1tbsp demerara sugar/ _& V* T) k  ~' |$ _; W* N
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1tbsp rolled oats
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6 w" p. ?( a( t" Pos.tvboxnow.comPreparation methodtvb now,tvbnow,bttvb# T* F# f9 p$ w0 j9 C; d

• 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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