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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb; \# n$ `5 {2 T, d, s+ J
tvb now,tvbnow,bttvb0 _: U% F* d' C7 ], D6 p' l
/ B8 H7 l- M& I9 a+ x* \# U
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。# v, S0 q* p) |7 h' b" }- ^
公仔箱論壇: S4 \' [. }7 N* K/ u+ v
tvb now,tvbnow,bttvb4 x& Q1 W7 ^) a1 b
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。; P& s7 `" t7 M) d4 N
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé./ d6 t+ O3 G/ s: f! v$ L/ C
Ingredients1 v. H% q8 ]8 k3 M4 L/ _/ ]; Y0 |. A
For the soufflé5.39.217.76/ g( u! X" p7 r1 S& X
·5.39.217.766 x9 ]0 g4 \" c  i
600g/1lb5oz strawberries, hulled
4 i8 @7 S2 x, l+ A, D1 ltvb now,tvbnow,bttvb·
' O7 X& J  R" y4tbspdemerara sugar
' U+ G& d* ?; C& z& G" ]# l* K" zTVBNOW 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。·公仔箱論壇3 _, K, a- S8 q( A
1 lemon, juice only3 x) I8 u, Z5 g' h5 X: C  B1 ?
·2 u1 ?- _( m0 L0 G- F# Q
2tbsp kirsch
0 B( c/ g( s; l( L5 t·
% f, {; L: v8 f# K: [tvb now,tvbnow,bttvb2tbsp cornflour
* g7 }4 Z3 T; g" w# h0 `·
2 e" |( R( m5 p+ h$ ^10free-range egg whitestvb now,tvbnow,bttvb8 {# ?/ E3 o: O* Q( N
·
/ F- ]$ ~. ?- M8 R* G' Z85g/3ozcaster sugartvb now,tvbnow,bttvb8 I9 k& U1 c9 }/ G( B* N+ C
·) ^9 R- b6 Z" W
225g/8ozclotted cream
) c) `3 G+ T' ]2 x) A( i) `公仔箱論壇For the crumble topping
7 M( }9 t. y0 B1 [·
( |; Y7 t- e8 D, n+ n1tbsp chopped pistachios) H: _5 k: Y% N3 I
·% q: ^7 [4 B/ X$ a0 P0 v% n
1tbsp nibbed almonds
5 ~/ p9 n3 [1 X; K3 E, s( z& h5.39.217.76·- t6 {+ e* E0 t. R/ y5 n* Z2 m
1tbsp demerara sugar# D4 Y* S$ P" u$ r; W+ f2 ~
·
5 K( ~  ~+ |; Y* y' z$ O  T/ H7 r公仔箱論壇1tbsp rolled oats5.39.217.766 n$ [/ w& @! I) g7 Q2 v) z+ K3 F) f
·0 V# O# r: y; L2 k% G: O7 X
1tbsp desiccated coconutTVBNOW 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。+ d: G) p  `$ o' c# h
Preparation method
' R. B' E! D2 _( x2 B/ a) \! c公仔箱論壇

• 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.

公仔箱論壇1 [7 i; |( b! j

& x& x$ `$ V0 Z* o5.39.217.76
* c2 S" }5 s6 R, `$ b; N5.39.217.767 A1 O( R0 j# G7 w% d: ?! m; x! F1 f