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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream7 a8 Y* V  ^; b# I; t6 q/ S

9 j+ C4 ]2 ~2 b( h* Vtvb now,tvbnow,bttvb& P7 a$ y0 s* Y, U& l. u

+ o% l3 P4 b4 O$ @  ^0 d  |) I
% p4 g8 M# V7 i  C( U3 l: B+ C- D5 {, D; `0 w! t# W

0 q7 e) D; [" ]0 m6 hTVBNOW 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.
+ A- U2 ?) O  `- Xtvb now,tvbnow,bttvbIngredients9 E. j5 S1 u, `; r
For the soufflé5.39.217.76: y. I5 P) s+ p& Z8 a  m% x
·
8 L2 ]- M$ ~& I( g5.39.217.76600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb! i& ^$ _" R; `. r8 q6 `& O1 D2 |: T
·+ D& s7 Y" y0 H( j: F+ Y9 d
4tbspdemerara sugar
5 [4 H2 {5 n* C·
3 ~2 B+ n( c9 _3 L, n公仔箱論壇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。5 p+ g, e$ z; H8 `1 [% r
·+ {# \/ N9 ~7 C; e1 D
2tbsp kirsch
: ^; c5 T8 _4 u5 f$ X+ K5.39.217.76·
7 Z' z/ W: |. d. K) v3 |公仔箱論壇2tbsp cornflour
- S- x5 F( v' x: z% x5.39.217.76·tvb now,tvbnow,bttvb! Y$ D: a8 J8 ^, p
10free-range egg whitestvb now,tvbnow,bttvb' T! r! y. ~+ R( D6 V7 H1 z
·
; _# n. z+ A7 k- n, ?- Y1 U公仔箱論壇85g/3ozcaster sugartvb now,tvbnow,bttvb! f  p. ?- \- K1 p  \( C* N% k, \" v
·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。" N: k* ^" B0 ]' x) x
225g/8ozclotted cream5.39.217.76' ^0 h$ [! e& ]8 j. x  |* w
For the crumble topping
7 B, E8 T/ B4 E; h* k& Q3 wtvb now,tvbnow,bttvb·
5 F, J2 k% z& KTVBNOW 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 pistachios9 u6 e' R5 T. C- i9 L
·' y$ g9 A0 [: g+ y  G- t
1tbsp nibbed almonds5.39.217.76- E7 m" l: R3 \! \
·
: e8 P% S0 N, s" t! _% q2 ~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/ a( u5 x( t8 ?+ i. y8 l, J5 J
·5.39.217.76& z* C% i9 h2 x; P. L1 D
1tbsp rolled oats
' Z# s/ T# v6 |2 f+ }公仔箱論壇·
4 Q3 F1 @* r, S公仔箱論壇1tbsp desiccated coconut5.39.217.76  K9 `: m& y; [$ x# D( |$ j5 x3 U
Preparation method( x# I' f: d( l* X2 T7 L& X4 d% 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.

! @# `2 U4 H9 t. O0 C- l

/ U8 b: F. ^+ J: w) H9 F8 ^5.39.217.764 V" N  H% j: k- A- j
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。" ?$ C8 ]4 e& \8 _7 Q- r9 j