[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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8 x9 w0 m* d% r- y7 S' d" f公仔箱論壇3 r6 Z# R* ]6 s& }7 y; b
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb7 P- M) i: h* V; Y" T
Ingredients
6 G# P. j' G3 u* NFor the soufflé5.39.217.77% N" z2 r8 n* R$ W8 B6 k8 K
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only
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2tbsp kirsch
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+ I. u8 \8 m4 i) Y' O3 ^/ b2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar
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! B4 W% C/ W3 R- z( }5.39.217.77225g/8ozclotted cream* B) U5 i1 T& f; e$ z5 x9 B
For the crumble topping. q' `0 t6 @/ o' x! s
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1tbsp chopped pistachios5.39.217.77. k1 t* q$ f1 P1 q2 r
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8 G1 I* t" v$ C, o8 C/ h公仔箱論壇1tbsp nibbed almonds
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1tbsp demerara sugar0 ]; I2 f2 [$ D5 \3 M1 d& y
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1tbsp rolled oats
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" n5 C+ o) D& ^! z+ g4 Q. s8 d1tbsp desiccated coconut公仔箱論壇5 t- @! e6 T1 e
Preparation method
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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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