[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.( E! \5 ^% `2 r2 ]& I4 D
Ingredients
0 [9 H3 y7 L1 @. O4 ~  V3 ?, \公仔箱論壇For the soufflé公仔箱論壇$ X' m4 k* u, X1 n& T
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$ a2 B3 J# X1 C6 c600g/1lb5oz strawberries, hulled
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4tbspdemerara sugartvb now,tvbnow,bttvb8 J7 E4 d% X* I: r. R
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1 lemon, juice only5.39.217.761 F0 s, T2 G+ m% t! [3 ?8 G
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2tbsp kirsch
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9 z+ _; n! b. q# e0 N  _9 {2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar: Z6 T. k4 J+ K
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4 W* k+ c! |' B' c2 l6 y225g/8ozclotted cream公仔箱論壇# ], F4 v: L; ~" d8 d
For the crumble topping
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% |: D/ v2 r0 s0 e& v5.39.217.761tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar+ S& D9 m" k# K  @$ R
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/ b$ j. U2 T' ^- a6 O公仔箱論壇1tbsp rolled oats
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1tbsp desiccated coconut" H8 d+ G; L! S9 G& ~8 J) k
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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