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

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Strawberry soufflé with crumble topping and clottedcream公仔箱論壇3 e0 z' ^3 q3 w' @2 Z3 n

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公仔箱論壇. E! `+ H  b1 n: U  X% \2 f' S( K) 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。# I2 G- \9 g9 ]$ ^$ B/ P
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/ k' h$ W2 B& R2 a6 d( LTVBNOW 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.
) S. U- U" Q' EIngredients
, V* J7 a1 b) u9 n1 W: h; Z5.39.217.76For the soufflé
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- R1 k9 ~5 [  G( Y% C- n600g/1lb5oz strawberries, hulled
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- G9 R( O$ K. }* g9 c0 e# M. K- z5.39.217.764tbspdemerara 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。+ C; G0 C; P: H8 u+ I% G
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7 X4 k8 p- C/ V8 J' O4 h/ p9 ~1 lemon, juice only
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9 ?  R3 v* X* d( f2tbsp 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。# S- f0 J, x8 S% c4 G* ?2 V
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: n* J3 T3 p% Y7 b; e2 F2 s2tbsp cornflour公仔箱論壇1 |3 G1 u" k, r4 t0 d6 V1 B
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' H$ E9 n  l, ?10free-range egg whites" i' G. c  p8 ~& C9 T) }$ N
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+ y! t3 Y  k! X3 t2 J9 M85g/3ozcaster sugar公仔箱論壇7 B: `' j8 n7 f$ b$ e" X9 }+ P
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  h9 n1 H( y9 S8 c0 m公仔箱論壇225g/8ozclotted cream
) |( K: I) [: O# o- oFor the crumble topping
; Y- d. C0 n- G4 Z+ ]9 T公仔箱論壇·
* ]  m2 ~& C/ ]& E! _' UTVBNOW 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 chopped pistachios
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1tbsp nibbed almondsTVBNOW 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。# W: I' b* p/ R4 Y4 X7 A  v
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0 _! T  L/ w& [1 d公仔箱論壇1tbsp demerara sugar
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1tbsp rolled oats9 E: q4 L% s5 c5 Y
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1tbsp desiccated coconut5.39.217.76  O- l9 n7 C; y7 c" t, Y$ a" C" u( s
Preparation method- s7 w" N! V3 b4 X- M

• 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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- a$ n+ O$ I6 S! I公仔箱論壇
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