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

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Strawberry soufflé with crumble topping and clottedcream6 ^2 L/ ^. K3 J( I4 n
5.39.217.76, @/ I- l0 Y/ z* K( @% R9 M

" p- K7 u" W& o/ J* ^公仔箱論壇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。* Q( a* K( T, C
公仔箱論壇6 y( M% W# r! T  p

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5 N7 F, G! I+ B/ iTVBNOW 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.+ P$ ?8 S/ v& d0 ~; h
IngredientsTVBNOW 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。" o, g( s6 P0 R4 z
For the soufflé5 u+ F) _7 ]3 C/ x$ v. n# @
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( a% C4 `- e% g5 L5.39.217.76600g/1lb5oz strawberries, hulled
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( d* }0 c9 i. R2 ?, S: v# _4 ~( rTVBNOW 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。4tbspdemerara sugar5 X( ~# O3 A% T/ q; I8 L& b. v7 |
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1 lemon, juice onlyTVBNOW 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- s& E9 {3 ^, w- j3 s
·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。8 t4 s  v6 _5 Y0 I6 E3 m4 F
2tbsp kirsch5.39.217.760 v' Y, N6 W: H% d& }0 N$ V
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2tbsp cornflour
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10free-range egg whites. Q! P' H7 `- v$ Y) Q5 ?
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) x  q2 D3 x3 E) m6 i+ x公仔箱論壇85g/3ozcaster sugar
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* V9 z1 O" M0 k, S( Dtvb now,tvbnow,bttvb225g/8ozclotted cream
- \4 \0 A. |  l8 l( TFor the crumble topping
2 ?$ Z9 C) \- |2 y7 X( 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。·
$ K% k9 h, B" O: X( i1 T/ C; Htvb now,tvbnow,bttvb1tbsp chopped pistachios
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# E) F0 F& q8 l1 wTVBNOW 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。1tbsp nibbed almonds
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1tbsp demerara sugar
/ ~1 ?) L+ g2 ?3 Y( [·5.39.217.76) f: N3 t) D, Q2 r* p% |
1tbsp rolled oats( X; n; T% T8 r) h9 v
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7 I4 y/ l. _, ?0 c; rTVBNOW 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。1tbsp desiccated coconut
: U8 ]! c4 b, U2 z% c9 v$ Wtvb now,tvbnow,bttvbPreparation methodtvb now,tvbnow,bttvb, C# K8 m+ W2 l% U! d

• 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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. Y1 L- c$ o0 ^4 W* t/ f5 JTVBNOW 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。  H  ]9 M+ _& C: W4 o; o; t

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