[甜品] Strawberry soufflé with crumble topping and clotted cream ， 描述： FRENCH

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Strawberry soufflé with crumble topping and clottedcream, i: P- J$ Q( {0 u- [! B

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" `1 W7 z, m* ?; x公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflétvb now,tvbnow,bttvb. e! N3 ]9 I3 e' G$ t6 J9 _
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5 z" |: L  Z* H  |600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar公仔箱論壇- j$ m" u- y% R6 Q; @4 {" m
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1 lemon, juice only
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2tbsp kirsch公仔箱論壇. i2 R8 W7 b( V# ^
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2tbsp cornflour
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- L. H, _; C! A1 c10free-range egg whites
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85g/3ozcaster sugar6 @& h" ]$ U1 P( \. m
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225g/8ozclotted cream
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' A7 s& \# ~5 i% \# e& }2 S3 Q' S$ p/ I1tbsp chopped pistachios2 v. H2 U1 K4 N/ i7 Z" P0 E) H1 c
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1tbsp nibbed almonds
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1tbsp demerara sugar5.39.217.763 g& P: y# K" N. `# ]5 ?
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- m' `8 l6 `! U2 v1 l9 k" b0 b公仔箱論壇1tbsp rolled oats
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1tbsp desiccated coconut  K8 ~! ~& h( {/ K
Preparation method5 L. E+ D1 x0 g7 m  o% 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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