[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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: Q9 y2 y  o" u4 F公仔箱論壇! U1 f+ y2 [; D  P

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公仔箱論壇; l5 C( V- W# M5 d! t4 l# E
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
, A" U: p" g+ H: {3 J. D7 J& UIngredients
- W4 r3 d1 J: ]  ]" e6 f1 gtvb now,tvbnow,bttvbFor the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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/ {' W: {' P* W- R3 S5.39.217.761 lemon, juice only
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# `; m3 i( y4 V- ?. l: [5.39.217.762tbsp kirsch0 P4 D# N3 R5 ?5 P/ [; a
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2tbsp cornflour
& c5 k- K8 g2 C公仔箱論壇·tvb now,tvbnow,bttvb5 M( e' r6 |: g. m& c9 n: }  M4 H
10free-range egg whites
4 f  `8 K1 R2 p* `# Itvb now,tvbnow,bttvb·# m7 N* }5 |8 W3 a9 I2 e% n
85g/3ozcaster sugartvb now,tvbnow,bttvb4 h' ~% Q. ]) h/ N! _% w. P% x, `: A
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225g/8ozclotted cream% T: {. X: |9 I$ ~3 \
For the crumble topping
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7 k/ b  O; e3 J+ ]tvb now,tvbnow,bttvb1tbsp chopped pistachios
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! V, @+ @" J9 V( {6 J% i$ v1tbsp nibbed almonds% n" Q  J" r5 x9 z3 A
·
) q1 v+ k/ H% btvb now,tvbnow,bttvb1tbsp demerara sugar
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1tbsp rolled oatstvb now,tvbnow,bttvb7 [+ X2 d4 J( q3 z5 H& U  {0 Z( m
·
3 f  V# ]  M/ B9 M. n$ L+ i3 x3 {: {1tbsp desiccated coconut
2 P$ K: _0 f! @9 T1 e  i  N9 C- HPreparation method5.39.217.760 o2 z7 u8 G1 U* i

• 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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