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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb2 q5 S3 ?; U( c( U
0 }8 h9 Y3 n, i! u
5.39.217.76: K' I/ z" |( R" s' N9 s! x
tvb now,tvbnow,bttvb! j) g6 v2 H: r: X7 N

# }5 G# X) f  Q; p+ X5.39.217.765.39.217.765 a2 O' e2 ?6 W( m/ Z& e' K4 q9 r4 W

  T2 Q3 [  ]) `3 C0 Q/ B1 ?/ PMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
& \$ d1 g, Y& H; l6 C公仔箱論壇IngredientsTVBNOW 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。; |% _# Q8 d! b
For the soufflé5.39.217.76- M/ r. a; R4 Z9 k  O
·tvb now,tvbnow,bttvb" m) D/ M5 i# r# G" n
600g/1lb5oz strawberries, hulledTVBNOW 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。5 S. W. p6 F7 V7 C  J) h9 j
·, Q/ H  @( }  K- x  F( v
4tbspdemerara sugar
/ [1 o* B4 H: M公仔箱論壇·0 B6 }* ^( |9 S: Q
1 lemon, juice only公仔箱論壇* ~& |2 o* K+ }3 S  V
·公仔箱論壇  O$ X7 u* o1 l  G! k# [
2tbsp kirschTVBNOW 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。( c! m. x1 G( x. X
·公仔箱論壇  o8 T, t' m0 p/ h: P
2tbsp cornflour
$ F* k/ H* ^, ^, B' E; L·
# @$ N. e  I: p" H  h* kTVBNOW 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。10free-range egg whites
" f( b* s0 ^9 j7 Q+ F; q* z公仔箱論壇·  B% Y7 x: N5 j$ n: [
85g/3ozcaster sugar$ W0 w0 T2 k; [' z' Z$ [
·
9 h, F% t- R0 b; F5.39.217.76225g/8ozclotted cream
3 U0 q# S' D$ h7 x' J1 w/ ^3 TFor the crumble topping
' O- @3 N' Q& ~" }/ l% @·
1 k. j, x/ |- XTVBNOW 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。1tbsp chopped pistachios公仔箱論壇) i! Q( j0 C( ~5 F3 u" A
·
/ ~, g, U" `  T- e" Z! y, }1tbsp nibbed almonds
& Y7 p5 T3 g' y8 x# y! E·# j6 J6 n; _- K- f5 }" U' K. T
1tbsp demerara sugar
  e/ `: \; j7 h/ H( x( H  \9 _7 l) vtvb now,tvbnow,bttvb·
" ]6 e( a! U, c8 r1tbsp rolled oats
( t" Q6 G/ `- i# c; c公仔箱論壇·
& {1 u9 y8 H. j, m2 S2 utvb now,tvbnow,bttvb1tbsp desiccated coconut
/ r  Q/ g' q. W8 j" QPreparation method
6 i/ v) B% d% A6 i' j: ctvb now,tvbnow,bttvb

• 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.

( |9 P8 H& ~9 k5 G: y1 F- r tvb now,tvbnow,bttvb2 r5 B7 [  z2 L  C1 X" D

3 I  r0 P% _: v/ j5.39.217.76
: Z: v/ r5 m! G0 v6 W. f0 a5.39.217.76