[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.
: s& [! G' e3 btvb now,tvbnow,bttvbIngredients
8 N$ B) q4 N- ]) j; D' hFor the soufflétvb now,tvbnow,bttvb8 \) j; O; f- D) \. `
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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2tbsp kirsch
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& O7 S4 u8 Q% o" [www2.tvboxnow.com2tbsp cornflour
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85g/3ozcaster sugar1 b# u8 g2 `3 o7 o1 v
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For the crumble topping
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1tbsp nibbed almonds
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1tbsp demerara sugar; |4 [4 n9 J" T4 j7 }6 P" Q3 @
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1tbsp rolled oats
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1tbsp desiccated coconut
8 P8 ^. \7 u- t. o1 M" L5 bPreparation 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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