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

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Strawberry soufflé with crumble topping and clottedcream) R! F: x2 z8 S; g! R: t
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.9 Z3 v' F. h. l8 g: r& N
Ingredients0 i3 B$ ~# X: V6 N  i
For the soufflé
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% R/ I) g! M$ @600g/1lb5oz strawberries, hulled
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1 lemon, juice only4 }) i+ w# |: Z. x: O0 _
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2tbsp kirsch
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- x3 j' t5 j* Ztvb now,tvbnow,bttvb2tbsp cornflour
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10free-range egg whites公仔箱論壇0 m% b* r1 c0 T: N
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85g/3ozcaster sugar
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225g/8ozclotted cream
  B5 U) V( O9 X0 TFor the crumble topping
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1tbsp chopped pistachios
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: S; m# X' x! o) @" Jwww3.tvboxnow.com1tbsp nibbed almonds
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9 q* U) w1 q* F; Y" [5 g1tbsp demerara sugar
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1tbsp rolled oatswww3.tvboxnow.com( O) M( j. }# }( L& `! m$ z& i4 ~# _
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1tbsp desiccated coconut5 D0 \: l* D4 I$ f
Preparation methodtvb now,tvbnow,bttvb: B9 L7 T2 ~* A/ j) {1 w8 ?

• 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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