[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.
+ ^( z+ [$ g0 ctvb now,tvbnow,bttvbIngredients5.39.217.76& w. V7 Z/ W5 Q5 K% [; n6 b
For the soufflé
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  I$ R4 K  S5 O) }. \9 I600g/1lb5oz strawberries, hulled
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4tbspdemerara sugartvb now,tvbnow,bttvb! |3 ~6 e* D& a7 |% q7 i6 Y
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1 lemon, juice only
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8 h6 K, R! G0 r4 c$ V7 f/ Z6 A' W5 V公仔箱論壇2tbsp kirsch; p) s3 K; _5 M# m0 r3 F
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2tbsp cornflour
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10free-range egg whites5.39.217.76! \7 X# }4 `' M% Q5 Y% @
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+ q7 l1 c$ J5 `85g/3ozcaster sugar
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For the crumble topping
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1tbsp chopped pistachios
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* R4 ~8 Y4 N5 `' @公仔箱論壇1tbsp nibbed almonds
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1tbsp demerara sugar+ R+ z& d2 c. l7 {
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" ~6 R( k) F: v9 b公仔箱論壇1tbsp rolled oats: S* a( t; n$ Z0 z
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Preparation method公仔箱論壇0 n7 O# _7 f( n

• 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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