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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
6 o' N8 _. i8 ]# L; c* G% Z6 H  Q7 ATVBNOW 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。' j0 m! u7 e8 }* T3 W- X4 u# ?9 O( g

# X& b1 \2 \. Z  y0 r: |9 z; R
. k: l+ y) D  h4 E2 M. n3 i公仔箱論壇公仔箱論壇6 p- i: y- I7 m' O# W# Z; s4 e+ c1 R
tvb now,tvbnow,bttvb# ?/ f5 D6 F$ L" b0 k! d
5.39.217.76% S1 Y5 c, I( [2 s; F! K3 A
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.: E8 U* O* X/ M! ~
Ingredients+ I/ |( S2 G, ]2 N5 N7 E3 a' \
For the soufflé
& E" @6 N) O! P: a! u7 k·
: M" ~% j3 [' Z' s( h5.39.217.76600g/1lb5oz strawberries, hulled
* {" _1 r" a; {+ E·
9 ~0 p, c( z6 h' h4 j5 ptvb now,tvbnow,bttvb4tbspdemerara sugar" f1 |0 s+ G: ]) f' f( C
·
; e& y6 `6 N5 r! B; ~. Z  R9 n5 P1 lemon, juice only2 j% X6 t! y& Q) a- T
·5.39.217.767 Y7 R7 G1 b9 Y- N5 s
2tbsp kirsch
0 M) |8 N" i" g2 O; G公仔箱論壇·1 j* b3 p$ K9 y3 m- j
2tbsp cornflourTVBNOW 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。" K3 }% d' `& s1 w
·
5 a9 K# S) h* h9 @" R  PTVBNOW 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+ _, R" ~8 j% g7 |
·6 O7 v, Y, o* w
85g/3ozcaster sugar" n4 u  ^; G& G" i" F
·
; C( X0 h: B* Z! ]5 z; ?  MTVBNOW 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
6 E. G: i2 U0 i& \+ t5 j" S7 U. X$ OFor the crumble topping5.39.217.76/ O8 ~# G# a# W, ?1 `- o
·5.39.217.76, B7 [4 W7 n- _9 d+ y& L9 U* `
1tbsp chopped pistachios
# Y# k, W$ u& g2 b' n* \公仔箱論壇·5.39.217.767 C* |4 m4 m7 W% `4 J
1tbsp nibbed almonds
* N0 I: U- R/ h* p7 e- PTVBNOW 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 ^5 \6 c9 i' \, x
1tbsp demerara sugar公仔箱論壇- ^& H& C: t/ f
·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。; H6 A5 o! Z/ c( ~6 [
1tbsp rolled oats5.39.217.76) i7 c# N1 n4 x) n) F
·
3 B# v3 ?. C/ r. i- ^+ a; n3 G1tbsp desiccated coconut6 s- p+ N( {2 o
Preparation method
, f* ^; b) g2 {6 H+ m; D/ S

• 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.

: D7 ^3 T* r# O! N3 {! v& o5.39.217.76
5 p, P+ g4 u* Y8 T' a+ E( ]. Q6 S1 \

, d4 W! ^! Z9 V4 E  R1 E, V5 i  Dtvb now,tvbnow,bttvb