[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.
) _9 R- b2 x1 g8 n5.39.217.76Ingredients
9 T6 Y+ |; @/ t5 D7 A5 x5 p& L5.39.217.76For the soufflé
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600g/1lb5oz strawberries, hulled
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# R0 r. Q% T0 F- X1 j4tbspdemerara sugar5.39.217.76' v% {. g: Y# m
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1 lemon, juice only
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2tbsp kirsch
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2tbsp cornflour
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- ^; q' i0 t6 T9 ?0 C" D10free-range egg whites
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85g/3ozcaster sugar
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For the crumble topping
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; K: `& ?2 ^& P5 T' Q1tbsp chopped pistachios$ X6 O6 @) ^* a# Q/ U* _9 C
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1tbsp nibbed almonds
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1tbsp demerara sugar公仔箱論壇- N- v) l( X5 \" z0 i
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1tbsp rolled oatstvb now,tvbnow,bttvb( ]7 [; P. D/ J( l  e- i+ ^
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% p! {8 Z0 h; C2 p$ D, M1tbsp desiccated coconutTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。. l. O6 `- X: j1 W
Preparation methodTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。2 \% L4 e# N' q5 `1 g, Y

• 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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