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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream8 A/ u, n; N8 j5 q4 i( g- u
) B5 `) Z; Y0 h! R2 b- J0 \
tvb now,tvbnow,bttvb4 L* Z3 |. T$ F5 B$ A0 e& E
tvb now,tvbnow,bttvb* e1 ]5 V( Z! K% N
公仔箱論壇, K. u! G% I6 K: ^$ d) b. A& n

- y3 U+ ?$ A  z& y/ K
5 C3 {( _# U. O0 \- J0 Q; vTVBNOW 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.+ y  d" Y0 b) ?+ r: C4 n
Ingredientstvb now,tvbnow,bttvb+ f/ j2 l& l5 w/ S. d; X/ O
For the soufflé
; ]+ p4 b# v% E  B8 Y& y5 Q3 H( etvb now,tvbnow,bttvb·
$ t8 r2 n  S1 b  z0 s( L5 Z) ~公仔箱論壇600g/1lb5oz strawberries, hulled
% V4 s+ j  ~! y* Y·
% i4 f6 W: [: W/ d1 j. `5 w. D4tbspdemerara sugarTVBNOW 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。7 [, \. r4 i+ t3 ~% P/ _
·
7 q! ?4 X# @0 F% r, r4 ~* Q( z8 E公仔箱論壇1 lemon, juice only
5 O+ P7 Z% D. n; a. }5.39.217.76·TVBNOW 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。0 l' u' n; r. ?% A- |# R6 n% T" j
2tbsp kirsch5.39.217.76; Z0 L+ y( j) }* J
·: i* l1 u3 S7 r7 y  c6 u1 V
2tbsp cornflour
" k7 P  I, [6 ktvb now,tvbnow,bttvb·# n$ h% Y& E: @3 |/ k2 ?( J
10free-range egg whites& R/ c9 ?/ a: S0 i+ k' x+ U$ t
·
& P1 ^2 L2 w. b- n: E% d1 Q$ I5.39.217.7685g/3ozcaster sugar公仔箱論壇' Y1 k0 v  m8 l  q6 b; A7 @. M
·TVBNOW 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+ c5 w' e  _- r3 A9 Q
225g/8ozclotted cream
0 |: E  G( G4 k9 h公仔箱論壇For the crumble toppingtvb now,tvbnow,bttvb% s4 E2 I4 y( ^4 l6 i
·TVBNOW 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。9 G( f3 M5 k2 D& J% [" W
1tbsp chopped pistachios6 \: G. x6 p: U, _
·
0 E! W* M- G& [9 y1tbsp nibbed almondsTVBNOW 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。) C5 c7 @. w  }: X1 P4 x
·
2 z' I& \+ X( E5 `* N公仔箱論壇1tbsp demerara sugar1 N$ @3 k, {# @/ z0 B# ^
·
) e- G' }, X! I, F) otvb now,tvbnow,bttvb1tbsp rolled oats
/ C" u/ _9 _7 n, Q公仔箱論壇·
% z- b' K& H( V$ otvb now,tvbnow,bttvb1tbsp desiccated coconut
1 Q# Y5 ^0 _- F" b7 ?. ?5.39.217.76Preparation method公仔箱論壇; l* O+ _  U! j+ U9 a( z7 p' t% g

• 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.

5.39.217.76$ N4 C# x6 z3 @* t; C& {8 j

1 Q8 K0 O) a) ~, t
' c5 N) i5 E) F0 [; N( L/ X2 Z
* K; ~" p8 u8 i0 T9 u0 \