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

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Strawberry soufflé with crumble topping and clottedcreamwww3.tvboxnow.com9 H/ H7 Z! h  ]9 p8 x. Q, Q
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' ^# Q1 k) y$ I9 t6 p* M3 _www3.tvboxnow.comMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
* Q& f2 ]2 w3 o, dIngredientswww3.tvboxnow.com8 o4 F( ~; z2 h. h
For the souffléwww3.tvboxnow.com8 b5 U- u; Y# P" w
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1 _5 d! f. ~9 G0 r4 \, ?1 D600g/1lb5oz strawberries, hulled公仔箱論壇: x, _4 U6 ~/ C; z0 x
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4tbspdemerara sugar
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1 lemon, juice only
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, F6 N# H. N1 h" J# T2tbsp kirsch
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4 R3 C$ U7 _. v9 C3 i公仔箱論壇2tbsp cornflour
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+ h% P3 s3 G; O- I; Wwww3.tvboxnow.com10free-range egg whiteswww3.tvboxnow.com' s1 `, X% e; I, N3 N
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85g/3ozcaster sugar$ I1 y; T9 I9 d0 S
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225g/8ozclotted cream
% D& G' S8 o3 n3 E& TFor the crumble topping
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1tbsp chopped pistachios
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1tbsp nibbed almonds
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3 A( H0 A9 |0 I/ z: D1tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut公仔箱論壇( |' l$ W# s7 B6 g: ^
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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