[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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1 x" @, u/ }# w# l( gwww3.tvboxnow.comMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.' ~) b9 @/ W" p; I9 v+ ~
Ingredients
1 `2 N6 U2 o2 j7 X- k: C9 mFor the souffléwww3.tvboxnow.com% w, z4 B  q1 G+ E* N$ U
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugarTVBNOW 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/ w: \& U6 W0 }! O: W  ]  |$ ^; |
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1 lemon, juice only
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2tbsp kirsch
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# T$ M5 X. K! rwww3.tvboxnow.com2tbsp cornflour公仔箱論壇" N6 K" {3 [0 g7 z8 h
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10free-range egg whites
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) `- e4 Z' Y, A' O- R( _: o4 g1 Rwww3.tvboxnow.com85g/3ozcaster sugar
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225g/8ozclotted creamwww3.tvboxnow.com! C% b& Z8 N3 ]; \8 X$ w2 q
For the crumble toppingtvb now,tvbnow,bttvb' i  c, A: F' }, `$ ^* f
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1tbsp chopped pistachios
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1tbsp nibbed almonds* J5 Q6 `: f4 s9 a3 P4 i2 f- W4 k# v
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1tbsp demerara sugar公仔箱論壇2 k& y8 D( {$ q" ~
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$ X$ a; q% f% |1tbsp rolled oats公仔箱論壇3 B: n) u9 p0 J" _6 o$ t
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/ B% R* |! g4 }7 J% O5 r/ Vwww3.tvboxnow.com1tbsp desiccated coconut0 X* f9 G+ l/ g4 C) M' X
Preparation method) E7 Y& w7 E& N6 }4 k; X5 W# v0 t

• 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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