Ingredients

• 600g/1lb 5oz strawberries
• hulled
• 4tbsp demerara sugar
• 1 lemon
• juice only
• 2 tbsp kirsch
• 2 tbsp cornflour
• 10 free-range egg whites
• 85g/3oz caster sugar
• 225g/8oz clotted cream
• 1 tbsp chopped pistachios
• 1 tbsp nibbed almonds
• 1 tbsp demerara sugar
• 1 tbsp rolled oats
• 1 tbsp desiccated coconut

Directions

• 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.