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

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Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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。) w4 e. b2 [% e2 j8 {) t1 _0 F
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。2 V" L6 q6 u$ H! @9 O1 I

# D" I0 x% @4 P' U. g5.39.217.76TVBNOW 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。; g  ^. K- F; _  F. g7 F
公仔箱論壇% M- f, j% h: m" F# B1 G, Y

0 N/ v' \9 _1 h  I7 R1 z6 I3 R公仔箱論壇
0 a4 Q* X; d! [& CMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.76* w. p; q: r9 i1 f$ I" H9 R( w) O) |
Ingredients公仔箱論壇7 z9 C: {2 l$ @! T& M. I( i+ E% p
For the soufflé公仔箱論壇4 [  t4 k  D0 G* |- t; z' b
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/ L+ E7 ~/ c) k1 U; Y; B8 X600g/1lb5oz strawberries, hulled
9 U0 D6 ]* [; ?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。·
  ]1 ~$ B4 _! N  m8 q2 d& Y% ^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。4tbspdemerara sugar
. Q; E1 M7 J2 N7 S- s0 {( ktvb now,tvbnow,bttvb·5.39.217.769 `& A' {& X8 _% y. a
1 lemon, juice only
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2tbsp kirsch0 \: ?0 c& V& `
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2tbsp cornflourtvb now,tvbnow,bttvb8 f+ C" \) c3 e
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10free-range egg whites
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85g/3ozcaster sugar公仔箱論壇9 W0 k' l: Q) U- d- E6 e: t  L8 I
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* E3 @5 o# s. U, Y2 C$ A225g/8ozclotted cream
/ R+ f' @5 _' Y8 a! N# 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。For the crumble topping公仔箱論壇+ U2 r5 \1 [* `- L* v' c
·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。7 p) Y5 s9 W6 I' L( y. x
1tbsp chopped pistachios5.39.217.76+ f) z1 ^( D+ F% k5 j* [
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1tbsp nibbed almonds5.39.217.76/ D" \# H9 {' A! ^' L4 m
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5 w/ B( H/ x/ U5 F# xTVBNOW 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 sugar5.39.217.76. K' Y8 m7 T; ?. M4 q
·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。1 T- d( X1 C7 R
1tbsp rolled oatstvb now,tvbnow,bttvb8 Q2 D8 g( `6 y) X2 i1 {$ ?' T- m
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) C( U5 _) V5 m8 u" e5 e! @. ^tvb now,tvbnow,bttvb1tbsp desiccated coconut
+ Q& e! b7 ~, B5 v5 S$ a5 Ltvb now,tvbnow,bttvbPreparation method# [- I$ @* T: K" Q) b8 X

• 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.

1 p4 J( \$ t: {+ X1 G. b9 j5.39.217.76 5.39.217.767 T/ S1 U  ^/ K) t. S

0 A+ q. O- v, B5.39.217.76TVBNOW 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。/ p. B3 ~$ p: T, U2 I