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

oopsyalicia

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.www3.tvboxnow.com& K0 J/ U, I, J2 a
Ingredients
: }8 y! c  Q3 Y$ Y* Y  oFor the soufflé5 W% \, D( b  S; ]
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar9 O% H; w3 j& V  L; h# T* F
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1 lemon, juice only
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2tbsp kirsch公仔箱論壇5 k7 U' \- \) p* L" x+ S8 E1 l1 E
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2tbsp cornflourtvb now,tvbnow,bttvb* X3 P* E6 _( Z! C) J! J
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" ~8 L$ W) h6 C. ]; _6 q10free-range egg whites
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85g/3ozcaster sugar% p8 R9 V- t' U2 `& \& }+ i3 P9 L
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225g/8ozclotted cream
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1tbsp chopped pistachios7 X5 `+ i4 p; k& n
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1tbsp demerara sugar
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1tbsp rolled oats
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( X9 F  z$ [. |; i) C/ k2 ywww3.tvboxnow.com1tbsp desiccated coconuttvb now,tvbnow,bttvb' r0 u* a7 e9 L2 `3 F6 h. x
Preparation method+ M: _4 K4 X( _3 O+ u

• 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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