[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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: _- q3 F# ]$ I# q* gMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.! K: j5 v* h  K% \- ]' p! N, x/ `  c4 V
Ingredientstvb now,tvbnow,bttvb' A6 g/ e7 D7 E  S' k3 _# C! A, V
For the soufflé3 [# z9 x* p- `# {, j7 g
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3 d6 Z# q9 |/ v& I' k公仔箱論壇600g/1lb5oz strawberries, hulled公仔箱論壇7 V1 Z: Q* F5 t5 t+ w5 l' q* X
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4tbspdemerara sugar
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1 lemon, juice only) Y/ y6 q  n4 `2 [( f! y
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2tbsp kirsch4 \9 [* L( @. V4 U' d1 T
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2tbsp cornflour
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( N7 a, {0 T  d" W- o1 E公仔箱論壇10free-range egg whites
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5 |; z- B* \! I0 w# f3 s9 O$ D1 w. G85g/3ozcaster sugartvb now,tvbnow,bttvb" o$ \! y/ y; j, t0 H+ i
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225g/8ozclotted cream+ P. ]5 J: N: e
For the crumble topping
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3 h( ]8 D* F5 t6 z6 x- D公仔箱論壇1tbsp chopped pistachios. z* x9 h2 ]7 R" R
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) Q/ P+ T8 E3 v0 O$ ptvb now,tvbnow,bttvb1tbsp nibbed almonds
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1tbsp demerara sugar+ W4 @* {$ R, J6 C% U/ t! Q6 g/ r8 W
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1tbsp rolled oatstvb now,tvbnow,bttvb  @5 m+ E! p( {; s, c; |
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4 Q; R( W2 W, z' L( d1 F1tbsp desiccated coconuttvb now,tvbnow,bttvb+ U  Z3 Y+ L2 j* Q" N1 n
Preparation method4 d" X0 s) F4 j7 x& E( B

• 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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