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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
. T/ O5 e9 [. ?% a7 U/ V6 f- htvb now,tvbnow,bttvb: W3 z" x" V* m% {
公仔箱論壇( u1 t) K- z9 t: ~: @1 K& Z
. y( o2 B' _3 L

! g* v% w( D' I" X0 ?5 V) r0 F, 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。
5 b9 |- U% H5 K8 P
8 }4 B8 _, f' k8 m7 z$ \' n  h公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
1 I8 v0 L/ z3 i; Z  N. mIngredients
3 K8 ?& l# T! Ctvb now,tvbnow,bttvbFor the soufflé
# I9 |' a* {- W. A  itvb now,tvbnow,bttvb·
+ ?" [+ b# y6 e2 W. _2 G; |7 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。600g/1lb5oz strawberries, hulled
0 [) K' D, d, P# b/ w' e$ dTVBNOW 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 g+ v" g/ V3 Z3 A
4tbspdemerara sugar5.39.217.76( {* X  m6 l3 ]5 y& `1 X! u- y
·/ u0 e1 q0 [4 |+ Z- {
1 lemon, juice only
. D0 [3 y% k! E: V6 ~  }·" Y& ^: V: p9 U
2tbsp kirschTVBNOW 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 K' t! D. q) `6 Z( S' F
·4 M6 |3 z& d+ r* O2 G
2tbsp cornflour% g) _3 `9 M% ~" I* f
·
3 L7 S& J# c2 `8 ]5.39.217.7610free-range egg whites
9 u: A* P+ U( atvb now,tvbnow,bttvb·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。/ F9 Y: [* q. b5 c
85g/3ozcaster sugar
$ N9 J/ U4 U* a5 U公仔箱論壇·3 N4 A/ Q7 d6 R/ L
225g/8ozclotted creamtvb now,tvbnow,bttvb4 C4 G7 C" z4 j  x4 A
For the crumble topping4 L6 E# u+ t; J
·& |" @. e0 Q& l" A2 q
1tbsp chopped pistachios
7 K7 C6 q9 F& H2 _3 {% [3 g2 t, Etvb now,tvbnow,bttvb·
4 g1 j1 @, U/ Y1tbsp nibbed almonds
  N( N# h' E5 A) M5.39.217.76·
, j- @7 L- L+ {+ @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。1tbsp demerara sugar
, @- E- l$ B- d8 A8 U·tvb now,tvbnow,bttvb  G! F5 a! C& E$ I7 p2 W
1tbsp rolled oats公仔箱論壇8 o+ _" \0 _2 k, ^
·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。5 I' z' ?: R+ P. Q6 f  T
1tbsp desiccated coconut
; R' d3 A3 B/ w5 PPreparation methodtvb now,tvbnow,bttvb) [' o& r( G. h

• 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.

+ o9 c5 I& o+ U" I

+ ~$ Q9 T3 B$ Q2 [6 f, z5 ?; ztvb now,tvbnow,bttvb. L$ w! }& v/ T' x& h$ @0 _
公仔箱論壇; o! y7 Y. t1 p6 U  @# e