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

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Strawberry soufflé with crumble topping and clottedcreamwww2.tvboxnow.com2 S( ~1 X+ ^1 z8 }+ i$ A  n

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; o5 i& n; }( ?# u+ I公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflé
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600g/1lb5oz strawberries, hulled
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1 \; q% y! O( I4 Q; F4tbspdemerara sugar
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2tbsp kirschwww2.tvboxnow.com2 q9 r& M: b8 Q( p
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/ f6 V+ f' N0 P, |- i0 A* Wtvb now,tvbnow,bttvb10free-range egg whites
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85g/3ozcaster sugarwww2.tvboxnow.com! |, [- o! U& S5 ?8 p# O0 o! {
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225g/8ozclotted creamwww2.tvboxnow.com- I' s2 z6 T/ K3 F' }( E+ R" _
For the crumble topping/ {8 F4 ^0 K% Q9 E# }5 W  b5 B
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1tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar, \, I8 t" `( f) U8 }. ]/ m3 M+ Y8 H
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1tbsp rolled oats
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& p: B3 r. s5 v  \( }1tbsp desiccated coconutwww2.tvboxnow.com8 i8 b) e3 Q4 i! }0 W
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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