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

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Strawberry soufflé with crumble topping and clottedcream
" D) [$ |* m" l公仔箱論壇
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& s/ h5 V2 J  O5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.762 \; ^! l2 ?7 x# ~: f4 g; k
Ingredients公仔箱論壇3 ~. P# _/ Z# X1 S) l
For the soufflé3 e! R% G3 U' Z4 x
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, p6 ~) S( ^6 ~; N$ T( t) ]600g/1lb5oz strawberries, hulled, y9 o- y& b3 \; P0 \) }" P/ M
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4tbspdemerara sugar
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! Y# y; \* C5 N公仔箱論壇1 lemon, juice only
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4 D. C% }$ N4 B* t8 K0 `2tbsp kirsch
5 U7 y) p( W) n, s% {公仔箱論壇·
, c% x/ j4 L+ L, q7 }# d  s2tbsp cornflour
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10free-range egg whites9 I, |# i+ @+ d# |$ |
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85g/3ozcaster sugartvb now,tvbnow,bttvb5 D& N3 J! I) [# ~3 K) X5 V: N
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225g/8ozclotted cream
# i# l' X6 ~" Q& H( D+ t. s5.39.217.76For the crumble topping
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4 l1 I; k* V) l  u1tbsp chopped pistachios
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' J& l9 j# f7 n, `4 t3 K; z+ C  G4 [1tbsp nibbed almonds5.39.217.76. V' i- c4 G- `9 H7 |; y+ g
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" j% P: T5 p+ L8 T9 X1tbsp demerara sugar5.39.217.76  h  Z/ `+ d$ H# F( {
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1tbsp rolled oatstvb now,tvbnow,bttvb# m5 s3 s, @/ N0 G
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1tbsp desiccated coconut& O, b) W3 D. T, o& S4 m* u. K; \
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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