[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.
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+ q+ L; j) C3 ^: i" MFor the soufflé5.39.217.76" g& ?3 P9 Z# c* W
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600g/1lb5oz strawberries, hulled
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- Y0 U& v6 ]2 y5 m5 b4 Z; btvb now,tvbnow,bttvb1 lemon, juice onlyTVBNOW 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# t) [8 Y8 b( j$ t- \- l
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2tbsp kirsch* P( X& Z- X" T% U- {! ]. k4 E  w
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2tbsp cornflour
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5 r+ ?3 @2 P) Q: o% [) R( o5.39.217.7610free-range egg whites
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85g/3ozcaster sugar
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# @) _; h- }( u225g/8ozclotted cream
* _& b2 n" n, ]  ?% |; ~! }0 Htvb now,tvbnow,bttvbFor the crumble topping5 r3 m# `' W4 s
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& ]" K$ N- ~! P/ W) N1tbsp demerara sugarTVBNOW 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。, L' a. {" o9 s. f
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1tbsp rolled oats
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0 H: Z+ }1 `" ?" h, K9 yTVBNOW 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。1tbsp desiccated coconut
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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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