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

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Strawberry soufflé with crumble topping and clottedcream, @, T0 R) j( ?6 Z5 {' o0 P% a# {: H

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.766 X( E# I* i- ?0 Y" @
Ingredients
  [/ o; L( L$ n7 \公仔箱論壇For the soufflé% f. n& e5 W( O" W+ C5 ]; _: P
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600g/1lb5oz strawberries, hulled" U) N7 D4 @1 ]! a- g. N
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( Y" P8 D; k% J) r+ ?, W5.39.217.764tbspdemerara sugar
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: T$ M5 h: b: g/ ?" ~3 F, ]tvb now,tvbnow,bttvb1 lemon, juice only
2 ^9 {$ m$ {( G; @9 g$ `tvb now,tvbnow,bttvb·. [) O6 b3 H% T/ x3 m
2tbsp kirschtvb now,tvbnow,bttvb7 m9 Z7 J4 X" M( `6 `
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- l( u7 k0 P3 V& X2 g% x5.39.217.762tbsp cornflourtvb now,tvbnow,bttvb3 d, E8 S; a" f& g2 x1 \
·tvb now,tvbnow,bttvb9 i5 Q( k% N, v
10free-range egg whites
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85g/3ozcaster sugartvb now,tvbnow,bttvb  }/ y9 D1 N% o& Q: ?  `
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4 K7 y- Z4 K8 }: C) itvb now,tvbnow,bttvb225g/8ozclotted creamtvb now,tvbnow,bttvb7 R" V( j0 m$ H4 O; C
For the crumble topping公仔箱論壇) v3 s# H5 {' p8 V' k
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1tbsp chopped pistachios
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' V6 X3 s! J* c6 i( [1tbsp nibbed almonds公仔箱論壇0 M" y* s  C, D8 v! O
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1tbsp demerara sugartvb now,tvbnow,bttvb( q, A- A/ k+ p4 G7 s3 W$ L
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) j8 j' K+ Z- P: k1tbsp rolled oats3 Z* v# q3 U7 ?  _
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1tbsp desiccated coconut公仔箱論壇6 @! U( X% I3 T0 C
Preparation method5.39.217.765 ?, x$ Z# X# K8 F

• 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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