[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.
4 ]: Y1 c# x. A, A9 ?公仔箱論壇Ingredients
3 \" _, S* S4 ?2 vFor the soufflé公仔箱論壇# D# j& e, f9 V9 y9 d
·公仔箱論壇: R. [! n3 S; L# m/ a
600g/1lb5oz strawberries, hulled公仔箱論壇) |* X( V. C8 C! T0 k+ C
·tvb now,tvbnow,bttvb0 o9 h6 t# G, J7 E1 i
4tbspdemerara sugar5 V* t5 t+ \& [6 j: x/ x+ j
·tvb now,tvbnow,bttvb1 D  \+ n; w3 B5 }1 O% w1 d: N4 H
1 lemon, juice only
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2tbsp kirschTVBNOW 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。4 e# o; ]; ^, ~- @+ c! b
·公仔箱論壇* ^: [7 \- k9 D( y+ [' Y
2tbsp cornflour公仔箱論壇6 f- i$ y; u& I/ u2 }4 _
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3 y. d8 T) q1 P- i" U6 Q  K公仔箱論壇10free-range egg whitestvb now,tvbnow,bttvb* F: ?( [4 q. U  U2 Z6 C
·公仔箱論壇  ^1 L8 r" f; S( M4 V% d7 A
85g/3ozcaster sugar, G1 I+ v0 t4 ^: ~6 g
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) {+ C- O! Z6 V1 }4 i225g/8ozclotted cream, D6 r& i% d. z
For the crumble topping
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1tbsp chopped pistachios& q2 |( c9 l$ B6 x* ~
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  J& Q: g- }3 d+ b' n# Btvb now,tvbnow,bttvb1tbsp demerara sugar7 b6 T5 h! |% x# b9 U' S
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1tbsp rolled oatstvb now,tvbnow,bttvb0 B! \; V; f" w) r
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1tbsp desiccated coconuttvb now,tvbnow,bttvb8 q) t% O1 t' e! d* [: a
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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