[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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! U$ u* [* f6 y' k: f- U+ mtvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
/ S: L' i5 A! k: Y  WIngredients
1 _* E9 ~% W* V5 b  g/ p5.39.217.76For the soufflé- {* ~6 B2 ]) B. u: {1 q+ u7 H
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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  N  T6 g8 ?4 Q. btvb now,tvbnow,bttvb1 lemon, juice only
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, U2 `# N3 K; ^( stvb now,tvbnow,bttvb2tbsp kirsch公仔箱論壇* N" W* \. c% o; S1 ~
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' @; g& W+ H5 q. ?: Q5 F3 Q+ r9 v公仔箱論壇2tbsp cornflourTVBNOW 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。3 x8 A0 v& d' k* i4 w) q/ B) i$ v
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10free-range egg whitestvb now,tvbnow,bttvb8 c2 X( t$ v/ z- Z
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85g/3ozcaster sugar5.39.217.766 p5 o+ {  p% E  c/ n! d1 N8 v; p% Y
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225g/8ozclotted cream5.39.217.762 ~' R+ G) S( B* \( E& F
For the crumble topping
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% P4 C( U) V# v' U) _2 `8 X8 n1tbsp nibbed almonds
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) K! K# v7 q6 e  R  }7 g( Etvb now,tvbnow,bttvb1tbsp demerara sugar. E  K7 T. q9 ]# X' @
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1tbsp rolled oats
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# n% E) N; A- ttvb now,tvbnow,bttvbPreparation 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。: o- V  t% o7 q4 s: {" P" [

• 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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