[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.
5 x* h7 w- w9 p0 P" r; p5.39.217.76Ingredients
3 H0 e: N( l9 w+ z5.39.217.76For the soufflé5.39.217.76- Q5 M5 N7 s, g% |9 ^
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600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb5 w1 ^" M. k* \7 j+ i+ V) D
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) g) H% ~6 a( \( p4tbspdemerara sugar
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1 lemon, juice only
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6 E* V/ |9 X& j# n2tbsp kirsch3 |, W5 U, ~" q+ N
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2tbsp cornflour
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10free-range egg whitestvb now,tvbnow,bttvb) s' u: P7 }& S  y
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; y$ _, s7 ~0 C0 z  Q公仔箱論壇85g/3ozcaster sugar
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225g/8ozclotted creamTVBNOW 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。+ C: f9 r- B3 s9 x/ m6 _- q. q
For the crumble topping
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1tbsp chopped pistachios3 y( T0 j8 N) m- A  l7 g! P: m
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1tbsp nibbed almonds( ^$ R! S2 ?! e7 E: G8 M
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. w) h- Y" d0 C8 k8 ~) btvb now,tvbnow,bttvb1tbsp demerara sugar. J; g% \$ \( H  Z, Y( t* E
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9 P+ E+ I; S( ?( Z/ |7 jTVBNOW 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 rolled oats
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1tbsp desiccated coconut
. K8 E; Q6 o# N. ?; `& L& c2 ctvb now,tvbnow,bttvbPreparation method公仔箱論壇5 f3 A+ |$ N' p( J8 |* V

• 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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