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

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Strawberry soufflé with crumble topping and clottedcreamtvboxnow.com4 p# ?; \$ l% N  g1 O. j  s2 ~

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3 n7 k# j/ Z: b% k公仔箱論壇
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflétvboxnow.com% [; {( L4 i! y  j6 [
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600g/1lb5oz strawberries, hulled
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6 Q# k0 L# k! A4tbspdemerara sugar( A, S" b% y- a& L6 R% x$ _  D
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2 I1 Y$ @( K; o9 {2tbsp kirschtvb now,tvbnow,bttvb5 P) Y. x1 y+ D/ h3 L* p9 e
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2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar公仔箱論壇# f9 H" l/ O3 I- k$ f& e. r& b
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: a+ z' r& {3 f1 jtvboxnow.com225g/8ozclotted cream+ a% U  F" m. Q  h& {, D" Z
For the crumble toppingtvboxnow.com1 p# L# F' e: L' F, f
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1tbsp chopped pistachiostvb now,tvbnow,bttvb1 g  R9 Q  c4 y3 S5 b
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1tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconuttvboxnow.com+ _: R+ O8 C" c" ^; C
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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