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

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Strawberry soufflé with crumble topping and clottedcream' L% L) d0 r# s* D

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb0 l+ S2 Y+ G0 K- ]
Ingredients公仔箱論壇$ v- |5 t2 e, [( s' @& ~( }) b
For the soufflé公仔箱論壇. w) Z2 }: J: Z  D- W; L
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600g/1lb5oz strawberries, hulled公仔箱論壇) S1 N2 k" N6 M( _) v  H
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4 A% b! Q: Q% B. S7 @4tbspdemerara sugar
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! y: A7 H+ s' `9 L* z公仔箱論壇1 lemon, juice only
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. J1 z+ S6 e/ S- p公仔箱論壇2tbsp kirsch
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" k8 X/ P9 Y: o5 \1 @" o5 P: Y2tbsp cornflour
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10free-range egg whites: Z7 J- p% w2 q, [
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8 b1 z+ k! o! G, l公仔箱論壇85g/3ozcaster sugartvb now,tvbnow,bttvb( w% m7 M1 Y! `, x* z' j
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" G( e6 ?9 c# F% I8 H7 i4 ]# l5.39.217.76225g/8ozclotted cream公仔箱論壇/ p" n- o3 b8 ?- B$ [/ [
For the crumble toppingtvb now,tvbnow,bttvb' d! b$ i2 m7 H
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! q4 G  H. L* N5 C. O) Stvb now,tvbnow,bttvb1tbsp chopped pistachios% c$ O5 s" ]( x" t$ B) P
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4 d- m7 {; n' ~' h- {tvb now,tvbnow,bttvb1tbsp nibbed almonds公仔箱論壇5 F2 t8 ?* y1 A0 p: T1 `2 _9 a2 q- W& I
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1tbsp demerara sugar
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1tbsp rolled oats, d7 }3 f! Q+ }
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- P2 t) h) |: E+ S' ?$ }+ C公仔箱論壇1tbsp desiccated coconut公仔箱論壇7 x4 V- a- S( A. i  ?; S
Preparation method# o6 I" v% a$ i8 @9 s4 |

• 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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