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

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Strawberry soufflé with crumble topping and clottedcream
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.! Q9 S5 A% z8 ~) \+ e( q/ `
Ingredients5.39.217.76# z# M! u: z9 Q$ n; K9 Q
For the soufflé
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600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb8 B2 c+ c  x; X6 X9 o6 u
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4tbspdemerara sugar
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2tbsp kirsch
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2tbsp cornflourtvb now,tvbnow,bttvb2 [& k2 d, q9 \6 e0 y: x
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! B8 p4 R% }: ]5 `& pTVBNOW 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。10free-range egg whites5.39.217.76! _6 b1 Z# T- e# d; \# i& E
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85g/3ozcaster sugartvb now,tvbnow,bttvb" a2 }3 e; D. j3 Q. v' ~
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225g/8ozclotted cream
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1tbsp chopped pistachios
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1tbsp nibbed almonds
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' n& G5 f1 p. l- [5.39.217.761tbsp demerara sugar5.39.217.76) ^9 a4 |- J, I
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2 e! i  n2 }% G& h1tbsp rolled oats
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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。! d( l- E5 p, K( n
Preparation methodTVBNOW 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。. t. A3 a! t$ r2 |; h  n

• 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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