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

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Strawberry soufflé with crumble topping and clottedcream7 |$ B6 V, Y7 o& E

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, o! ]) `- d1 F8 @* }$ N2 Z" 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。公仔箱論壇* d  {# i8 @, T$ [. ]
5.39.217.76/ Q" u1 y$ l2 Q" |7 e* m
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# }, |5 B% l9 f' H* w; {4 e: O公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
6 l; }2 S) @: |* NTVBNOW 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
: U) }. U1 F. ~+ l% m9 B! Vtvb now,tvbnow,bttvbFor the soufflé
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0 f+ r3 t7 Q) h$ c600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb' c4 ?# O, O" x& f" a9 o9 @6 j  Y
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+ W7 D" ^' N& o8 K3 _; Q) Y: I9 L: w+ |4tbspdemerara sugar
/ U3 n2 e. J: u, @/ a, i5.39.217.76·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。% C# {! w. }! t# m$ C  g4 D$ d6 I
1 lemon, juice only5.39.217.766 O" X( A. B+ k1 F7 O
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3 X2 Z, x/ r7 g8 C0 m0 U2tbsp kirsch
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2tbsp cornflour7 I* }9 J9 ]1 m: H, ]
·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。  T1 D) Q  e' |7 Y5 k+ W
10free-range egg whites公仔箱論壇8 Z/ F- g' M; T; H: J9 b
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85g/3ozcaster 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。/ I' c$ O0 x+ M8 `; W1 |
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3 h  w& h' g$ gTVBNOW 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
& s7 W8 _; X% e8 dtvb now,tvbnow,bttvbFor the crumble topping; z: a, y! i" g- ]: F  d, S
·5.39.217.764 Y/ R& o: |/ O1 G7 D' G, m
1tbsp chopped pistachios- V* S* N& H2 u5 `
·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 b) \3 t" H0 |; P8 D! h# G- V
1tbsp nibbed almondstvb now,tvbnow,bttvb. o: ?2 u0 S4 L: b
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1tbsp demerara sugar
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+ R% y# l; {% {4 I1tbsp rolled oats
8 s$ ?. _7 d, ]7 ^9 U  m" r·tvb now,tvbnow,bttvb$ u! f6 s- g& V  O# j. k2 ?/ m$ ?
1tbsp desiccated coconut
- m( q' g" \* Z  Y  L公仔箱論壇Preparation method
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• 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.

tvb now,tvbnow,bttvb. p' \2 y9 x2 Q! M& P8 Z! E9 m

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