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

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Strawberry soufflé with crumble topping and clottedcream" ]( {4 ?( @/ }6 R

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) H! e' G0 _! u5 J! z* g9 q5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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( {2 {1 J% N& h( h: |/ ltvb now,tvbnow,bttvbFor the soufflé
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600g/1lb5oz strawberries, hulled
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1 lemon, juice only
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2tbsp kirsch# w* s0 s# ]7 s. S3 j* e' s, b% v
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2tbsp cornflour
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& s; }# r$ F9 K3 u7 x: G4 K: s10free-range egg whites
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& L# b$ }! G% z4 t4 W9 fTVBNOW 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。225g/8ozclotted cream& W; _% D# o) E. j; ?5 m9 p
For the crumble topping# u0 Q( L$ Z1 p5 w1 V
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1tbsp nibbed almonds
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1tbsp rolled oats* m! @2 x' ^' B1 d1 ^  i
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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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