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

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Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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。. u, m2 u/ I: B6 `; G4 a; {

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" Y% ~# _! b3 u& M' z" ~Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
5 c/ G7 v7 l6 E2 E/ TTVBNOW 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。Ingredients
, ~: D+ F) [* `- ]0 `( N1 TFor the soufflé
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( P( G" J- c  t. o, l9 t  STVBNOW 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。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。: Q, Q- l8 D9 d) g% [2 w
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4tbspdemerara sugar
. r1 K! E5 H7 T2 ~0 g# w& Q# uTVBNOW 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。·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 Z# s' B; W+ I. L" T
1 lemon, juice only5.39.217.76: Z# N7 E+ f6 X& l: ?
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# Z4 J' \) H% U5 v1 b+ y: `' W" ~5.39.217.762tbsp kirsch
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0 p6 a1 R- O: }' E2 o' bTVBNOW 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。2tbsp cornflour
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" R5 h7 F1 r7 C. Q1 O% U9 U4 Z5.39.217.7610free-range egg whites
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85g/3ozcaster sugar
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2 T2 T5 g- I" f/ qTVBNOW 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。225g/8ozclotted cream
" n% ?$ j! K! O2 _, h1 h2 |tvb now,tvbnow,bttvbFor the crumble topping
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1tbsp chopped pistachios8 ]# z5 h1 x! Z
·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。, B9 E+ M$ G5 Z. i2 v
1tbsp nibbed almonds
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. Y' O  `0 J7 Q6 s) Z1 @* O! V6 v1tbsp demerara sugar/ m( @1 {; b. V$ E  G
·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。* {3 U, D. ?" T9 e$ \1 G" n
1tbsp rolled oats: w# q; P# d4 j( H& _3 U
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1tbsp desiccated coconut
1 R$ _4 A) N# X' x" ]. ?' ETVBNOW 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。Preparation method公仔箱論壇. C0 _2 k& ^8 n/ V' c  e. @

• 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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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。* |- l! z* L& r