[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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4 D: T; R% L: m" n0 E! B% gtvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.! \/ S6 I1 U9 D" G7 y, i1 J" O
Ingredients
3 L2 M) m' j# m; P  R+ j. N; a5 xtvb now,tvbnow,bttvbFor the soufflé
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600g/1lb5oz strawberries, hulledTVBNOW 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。7 v! F# v/ a1 V; l1 ^9 H9 ?  T4 O
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4tbspdemerara sugar
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1 lemon, juice only
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2tbsp kirsch
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0 k/ g( s. I7 _1 Xtvb now,tvbnow,bttvb10free-range egg whites
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/ C' r6 K- ~- E6 p* k; C1 I85g/3ozcaster sugar3 R) h. L6 H% g3 \" W- u. }
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225g/8ozclotted cream公仔箱論壇; L8 K2 B, M7 s& a4 F; M2 g5 H
For the crumble toppingtvb now,tvbnow,bttvb$ j& S2 F6 a; {
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) t  E+ p. M2 [# y7 Z1tbsp nibbed almondsTVBNOW 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。) S2 {9 T9 {) {* X
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1tbsp demerara sugar0 C+ ~( a# B0 p: _/ y
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1tbsp rolled oats
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Preparation method
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• 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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