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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
: @0 t6 F) C% Y1 W6 n# O公仔箱論壇
' c1 Y9 U4 w& |8 Q8 _1 h' Q$ Y& H公仔箱論壇tvb now,tvbnow,bttvb# o1 X) J# l0 @5 j5 w2 p" @6 g' _; u
5.39.217.76$ T7 S6 P" q8 F+ R
公仔箱論壇1 i) Z- t6 x9 ?+ X/ }: B
公仔箱論壇0 H( S) A. a9 n& o9 T+ C2 u
: w7 b7 W$ v3 R# K$ }! r
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.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。; M' o2 b$ V1 `
Ingredients
* U, z& q8 X* O; M7 dtvb now,tvbnow,bttvbFor the souffléTVBNOW 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。, s$ R* ~! P/ p' e, ?# k% b
·
) I3 O1 A0 F: P* p600g/1lb5oz strawberries, hulled
6 p2 t+ d' w1 b6 x公仔箱論壇·- ^' K# ?+ v) d9 e3 p% H9 d
4tbspdemerara sugar
) B& z$ J, v. e0 A3 n5.39.217.76·/ c, e8 u- g/ v' M9 G  `
1 lemon, juice only
$ d5 y& P: c# `3 G' _" Btvb now,tvbnow,bttvb·
- U2 O' e0 `3 G8 r/ k5 W2tbsp kirsch5.39.217.76# d2 J7 M: r) E+ V
·
! m9 X" f5 f0 f- J9 U, P2tbsp cornflourtvb now,tvbnow,bttvb! A2 r# }3 p" i' t) n% g
·
" l$ \! J# l( q+ h公仔箱論壇10free-range egg whitesTVBNOW 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。- j: k1 ?1 e- d. D( b4 ?
·
& i' R. U" H7 `85g/3ozcaster sugar( [7 y  v) k0 J4 }+ a5 S
·5.39.217.76  Z! Q2 |$ V$ M+ \
225g/8ozclotted cream) U) k1 {- |; X, {7 {8 H7 P8 e
For the crumble topping
' j0 Y0 f6 R6 `) p4 ytvb now,tvbnow,bttvb·; x! E% J# o5 c! Y4 N2 L* v
1tbsp chopped pistachios
$ a! U9 V* x1 I9 B( `& J公仔箱論壇·
9 m) j# i- Y; m6 Xtvb now,tvbnow,bttvb1tbsp nibbed almonds
, u9 l$ }- N2 f8 d$ |2 a4 D·
- X7 F- J7 s! W, ~0 a' V5 Y4 R! q公仔箱論壇1tbsp demerara sugar
! h0 [' R' D1 D·
6 W# p- z! I- B4 X4 ?5 }5.39.217.761tbsp rolled oats
  F7 C+ L8 s% [4 [1 |$ _- ^! x2 R·
5 l4 G: F( p3 K, s4 I/ p# }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。/ h: T5 r' @9 f+ `; t" {5 ^5 C
Preparation method5.39.217.76/ z3 _+ j9 K% w' r2 n

• 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( o# f; H. H* [* v$ M5 ?& z
tvb now,tvbnow,bttvb. H% L8 E) E( u, t9 A! R5 v( |( H

+ r  s+ b0 @+ C/ e  f/ btvb now,tvbnow,bttvb公仔箱論壇/ c3 h- }2 j% y: V8 l6 c" F& [