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

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Strawberry soufflé with crumble topping and clottedcream4 ^6 M7 [0 a' T" M* T' \6 |/ ^
公仔箱論壇, [, I: q. r: M# V* C
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb/ W7 m1 P+ N7 d( ?
Ingredients
" r$ M6 A( _0 K公仔箱論壇For the soufflé
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600g/1lb5oz strawberries, hulled公仔箱論壇5 Q+ `5 X) \/ U3 Y: {
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4tbspdemerara sugar公仔箱論壇' i" p4 T. x7 _3 X6 Q" N8 w, J! ?! K
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' f# p  `: F' ?; }( M; @+ I公仔箱論壇1 lemon, juice only5.39.217.768 r0 I& W; q) f1 m# E1 G' o9 r
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2tbsp kirschtvb now,tvbnow,bttvb6 o1 x* w' _1 \! R0 d8 v/ |( l
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: d% V2 `' _$ C! |6 P7 m5.39.217.762tbsp cornflour
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10free-range egg whitestvb now,tvbnow,bttvb9 Z' o0 c/ ~; }9 j' i# Q* n
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85g/3ozcaster sugar公仔箱論壇- ^+ ^/ V, w  z( N0 P
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225g/8ozclotted cream
9 v- I6 S, c2 L2 g: B0 _7 x1 iFor the crumble topping- b' I5 z; E6 E% ]
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1tbsp chopped pistachios
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1tbsp nibbed almonds& N2 W+ H- q# Z. B& _( g4 A. H
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1tbsp demerara sugar
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1tbsp rolled oats9 J' u" j, `  G. H
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1tbsp desiccated coconut
5 d, [. V3 \7 i. Z" Y6 P公仔箱論壇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.

6 T/ m+ f" O1 J+ f; V' } 公仔箱論壇4 M0 K* T7 E+ Z$ [
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