[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.
6 ~6 x2 |$ g7 E1 N5.39.217.77:8898Ingredientstvb now,tvbnow,bttvb! T6 T6 U. @" k5 q
For the soufflétvb now,tvbnow,bttvb+ g8 _& X$ i4 ^4 J* M
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar& ^# A9 x3 q7 K: e
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  t  T  P1 Z2 o5 ]  N+ M4 nTVBNOW 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。1 lemon, juice only
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2tbsp kirsch
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2tbsp cornflour5.39.217.77:8898' Z$ f/ Z2 E/ _+ Y$ ^7 ^7 l
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10free-range egg whites
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85g/3ozcaster sugar5.39.217.77:88984 T/ ]  p' H, f
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225g/8ozclotted cream# _) e8 ~3 s5 e1 l. c
For the crumble toppingtvb now,tvbnow,bttvb; ?9 ~  M, r+ l
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1tbsp chopped pistachios
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( b* m' ]) R! {4 F9 P7 c1tbsp 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。: A8 C5 ]2 J9 ]. p  {, C6 Q
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1tbsp demerara sugarTVBNOW 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。* \; \: ~! v6 ^
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1tbsp rolled oatstvb now,tvbnow,bttvb" ~4 t& f! N1 O% w, o& B9 }+ n
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1tbsp desiccated coconut6 x/ f4 n8 x, _- Z
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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