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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
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, \0 U, _" G3 W7 B8 d8 V) }; [9 `Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
! Y& e$ R7 J3 K9 J! T' aIngredients
% a' r5 d! H2 p4 }4 ]3 z: ]' y5.39.217.77:8898For the soufflé+ a: @+ `% O: P, b5 f/ S; z
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( g. n8 q' F& l2 M( @) t! _600g/1lb5oz strawberries, hulled
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5 T2 U4 s4 b" ^/ S7 O9 D公仔箱論壇4tbspdemerara sugartvb now,tvbnow,bttvb& X% U" j- b: r
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# E" q7 ]8 b6 U( Z, C1 lemon, juice only
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! p. N, I1 m6 |2tbsp kirsch
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·公仔箱論壇/ v& ], k( n6 E; h0 N( C5 w
10free-range egg whites
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85g/3ozcaster sugar
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% m4 X' ^/ {. u, X1 k' b7 o4 L7 K3 U225g/8ozclotted cream
6 d) [9 U" q" ~' p" Vtvb now,tvbnow,bttvbFor the crumble topping
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1tbsp chopped pistachios( m3 F+ c! K0 Q
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$ P5 e* G  k. l" p7 E1 _tvb now,tvbnow,bttvb1tbsp nibbed almonds5.39.217.77:8898, f) A% F: g1 @7 x; R
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1tbsp rolled oats
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Preparation method公仔箱論壇" P. Z0 W- h! F$ D/ [. ~& q4 ]) k" t% n

• 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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