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

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Strawberry soufflé with crumble topping and clottedcream# s1 R2 `8 s0 T8 _
公仔箱論壇# P1 l, r  b8 U7 A( P8 K% y

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
; a8 n1 L' ?+ s  y# O1 y  r4 h6 WIngredients; u/ W9 X& X* \! l0 M
For the soufflé
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( x# ?4 f* B6 ^% n  [/ b; i& L- A  S600g/1lb5oz strawberries, hulled
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0 m* n' i* d+ R. W! |! V: s+ x公仔箱論壇1 lemon, juice only
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2tbsp kirsch公仔箱論壇& t/ q5 B2 ]7 o( i: v. a. ?
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5 x* h4 S, }* _! e6 ~tvb now,tvbnow,bttvb2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar
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2 }7 e) E: B& I: Y$ a225g/8ozclotted cream
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1tbsp chopped pistachiostvb now,tvbnow,bttvb! O9 ?% L9 G2 \$ a5 @# Q2 ~
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$ w5 [: Z. b$ K7 A! E, k1tbsp nibbed almonds5.39.217.767 C  F+ \: v& x9 c4 W( {/ ~* n
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# u0 V" B2 I  i0 Q9 E8 L3 H& H1tbsp demerara sugar公仔箱論壇8 o: `+ x. V8 J' v
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: l$ r5 |3 {6 s% A% w7 `$ c1tbsp rolled oatstvb now,tvbnow,bttvb4 u7 Z2 L2 \" J4 k& T' w- p
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1tbsp desiccated coconutTVBNOW 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。( V# T6 I( J" G) G5 s" @
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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