[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.公仔箱論壇( j3 C( _  F. u' I: |0 Y0 X2 a
Ingredients
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600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb4 }2 ]3 h& \; K: a, B$ ?) b
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4tbspdemerara sugar% D8 s: n/ m7 e0 v6 ?& c3 a' ?7 R' h
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1 D( z8 s5 r3 C6 Z* t$ Ytvb now,tvbnow,bttvb1 lemon, juice only
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5 c9 H3 t% n$ F' {0 t, Q9 X! ktvb now,tvbnow,bttvb2tbsp kirsch
2 d4 |1 ~+ }; ttvb now,tvbnow,bttvb·
, J! z/ j- H- ^& c7 V. v( e2tbsp cornflourtvb now,tvbnow,bttvb+ ]. ?7 O! G8 v, F  C, P
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: d  z) X7 P- N" q) s0 G10free-range egg whitestvb now,tvbnow,bttvb! W* g9 O5 r' U5 i
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7 U. [3 E; `: X) o; g4 m5.39.217.7685g/3ozcaster sugar5.39.217.76. I6 s7 B$ f5 P* S
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9 L7 O9 h4 m/ q' g225g/8ozclotted creamtvb now,tvbnow,bttvb2 t, k9 G* N$ ]7 N7 g+ l! W
For the crumble toppingtvb now,tvbnow,bttvb$ D/ I' K% t3 u0 w1 ?
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0 x2 a4 N. j  u9 f2 `! b1tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar
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1tbsp rolled oatstvb now,tvbnow,bttvb0 x0 {! B2 D, q% R
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1tbsp desiccated coconut
4 `8 N" S$ G! p: F! D3 W5.39.217.76Preparation 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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