[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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( G  Y; q3 \7 Z% Z; u) h  z, LMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflé
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, q) D1 j2 l" Y6 A2 Ftvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only
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2tbsp kirsch
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' A, k1 x4 @2 R9 E* utvb now,tvbnow,bttvb2tbsp cornflour( I2 N; Q' ?5 i1 c
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10free-range egg whites
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85g/3ozcaster sugartvb now,tvbnow,bttvb0 l; Q7 r1 [0 @. [+ y
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225g/8ozclotted cream
  Y  T4 h8 ~2 B1 a4 ]tvb now,tvbnow,bttvbFor the crumble topping
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1 |) B, z( G. u* n. ~9 m公仔箱論壇1tbsp chopped pistachiosTVBNOW 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。( j$ _2 h7 o7 a9 m' ~+ J, f7 O$ X# i, k
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4 e8 m  U4 k9 h0 n1 Btvboxnow.com1tbsp nibbed almondstvboxnow.com, B; W* g% K0 d$ ]  w+ X( a! k
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1tbsp demerara sugar5 f% @! X  i; |/ p2 I' s
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9 ~8 \; |( c2 K- o) r. V) h1tbsp rolled oats公仔箱論壇6 \0 N* V5 M+ h! l9 k
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, F( x4 I4 m& Y/ s/ X% Xtvboxnow.com1tbsp desiccated coconut公仔箱論壇8 o2 Y0 v$ u7 T; J/ C# M4 u; {, ~/ U5 j
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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