[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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, F& a' w4 ^+ I* X3 u公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.* x& e/ t; w( _) J( i! S; u
Ingredients5.39.217.76' s" Q( z; e8 _3 a. n/ ~; i* U4 {
For the soufflé5.39.217.76) B3 |2 M2 I; D8 T% {! i
·公仔箱論壇5 J! l# O; D$ u6 s% X5 y1 M1 V
600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar5.39.217.762 n! X' N: N- R6 R
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/ v8 M4 Q  c! F: F, [8 R公仔箱論壇1 lemon, juice only; ^2 O4 }0 P5 w* Q" F  m
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2tbsp kirsch
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2tbsp cornflour
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10free-range egg whites公仔箱論壇. ?3 j6 b4 W& H4 D9 s; G
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85g/3ozcaster sugar公仔箱論壇) Z* k3 M" M3 ?1 ?
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225g/8ozclotted cream公仔箱論壇+ l: G9 a$ w: Q3 A/ I4 t
For the crumble topping
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9 J% J' P6 d: D; R/ Q) ntvb now,tvbnow,bttvb1tbsp nibbed almonds5.39.217.76# q2 B) ]6 n3 S4 j, o1 B
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1tbsp demerara sugar
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1tbsp rolled oats
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) i/ x9 a7 h) I5 I+ t; C& ^/ F& n% Y1tbsp desiccated coconut
& o) w9 R8 }* i公仔箱論壇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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