[甜品] Strawberry soufflé with crumble topping and clotted cream ， 描述： FRENCH

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Strawberry soufflé with crumble topping and clottedcream5.39.217.77:88982 E* w  l7 V" q- N
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7 j% ~* M8 R; W" l5.39.217.77:8898Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb5 F4 b' [2 L& z6 j
Ingredients公仔箱論壇8 A; M/ O. y; b1 x
For the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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: Z' i, v  K# y7 }1 k- {8 Z1 h公仔箱論壇1 lemon, juice only
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2tbsp kirsch
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2tbsp cornflour公仔箱論壇; ~2 N$ U4 Z1 i- l( |' _
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10free-range egg whites
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85g/3ozcaster sugar6 n) H3 `& Q5 [& u
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225g/8ozclotted cream  a' C7 D6 O/ C9 \+ Y5 c/ |! T( W
For the crumble topping5.39.217.77:88982 q, x6 V$ z; x4 C
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" h1 }0 J: {5 i3 L! z5.39.217.77:88981tbsp demerara sugar
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) J& l% f4 ]: e公仔箱論壇1tbsp rolled oats
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; ^( s/ }& X. r3 f, C# A* e1tbsp desiccated coconut
1 y* s$ Y, M2 }( w( }2 OPreparation 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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