[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.
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For the soufflé
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, l1 Q' [9 M& I, F% V7 a600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar3 X  E* G3 v' v3 W$ M' j# l
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1 lemon, juice only
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2tbsp kirsch公仔箱論壇; h  A: f, e" }3 Y: b
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5 t& G- N/ }- e$ O2tbsp cornflour
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10free-range egg whites
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& G7 L. _' T! F/ p2 Z% E公仔箱論壇85g/3ozcaster sugar9 f8 s; N7 e5 k$ Z0 Y
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% y+ _! H# q* v5 Z9 c! [5 l1 a$ E公仔箱論壇225g/8ozclotted cream5.39.217.768 R6 y! U. f5 S5 ~/ h/ B' V
For the crumble topping
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1 V. o8 Y, [1 N- g* WTVBNOW 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。1tbsp chopped pistachios
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1tbsp nibbed almonds
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+ o" O: Q5 w$ v8 O; G' D$ o0 p1tbsp demerara sugar公仔箱論壇2 x) A$ Q: d8 c
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6 ~; ~& Y3 f4 z5 V% u' A5.39.217.761tbsp rolled oats" f/ V4 r' E! _, T  x& e# l
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- b( z1 X( Z7 `9 k7 A, J- a7 S1tbsp desiccated coconut
3 y7 C* e9 L" d& mTVBNOW 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。Preparation method公仔箱論壇9 p8 Q0 ]7 ~# h; F4 q8 `  ^- K" J8 Y/ S

• 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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