[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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6 t1 N& V6 h1 Y" x: [3 V- fMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.: Z0 _- u% h6 \% M  _4 Y8 J/ t
Ingredients
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7 c1 h+ Y; c) ^' Q9 G( z2 t! W/ z5.39.217.77600g/1lb5oz strawberries, hulled
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' V: r; H( ~6 ^' W: m5.39.217.774tbspdemerara sugar4 W0 f) u! [% v2 G# n; m, m
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: x: w9 [* I5 w7 j5.39.217.771 lemon, juice only
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5 C2 t% @. g$ h! |2tbsp kirschtvb now,tvbnow,bttvb5 {4 D3 {3 c; g
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# J" p* G" C; G2tbsp cornflourtvb now,tvbnow,bttvb0 `$ w9 ?) o1 }# @
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, }/ A4 e% K( x  D( X* `7 \5.39.217.7710free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted cream
" c: Y- q; d" X% |For the crumble topping
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1tbsp chopped pistachiosTVBNOW 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。5 }8 p% A, I, s5 b8 h4 Q
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1tbsp nibbed almonds
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1tbsp rolled oats
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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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5.39.217.778 u* D% z  Y( i; E1 C7 [/ r