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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
) |. B  B/ P. Q& QTVBNOW 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, j  ]' j* Q/ q: v( D! S+ Y, F/ \  y

/ I# ?  |: e1 R* l' j6 c
8 w( f  s9 n) P0 Ntvb now,tvbnow,bttvb5.39.217.76) E) {) D* a- e# Q* T) O( {1 i

/ v9 f& h( M5 m9 f" f! s1 Y7 G  htvb now,tvbnow,bttvb
; \# D9 k2 d; d4 D2 ?  P4 WMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
/ M) Q3 e; {1 U, v& D6 M  Ytvb now,tvbnow,bttvbIngredients5.39.217.76! J/ @  ~7 p$ P: e. x
For the soufflé公仔箱論壇7 U: E7 u$ s( G5 x  m
·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。* f: p  z& X, Z" d: V+ X5 e
600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb' \4 ~$ B$ |; p" I
·
5 ^! B$ G: {6 s, N, ^' E* `5.39.217.764tbspdemerara sugartvb now,tvbnow,bttvb6 p; v" o- ?# |: U
·
5 h: p2 E; y0 ~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 lemon, juice only
0 ]- G# Q4 m9 M# m+ _) `5.39.217.76·
# U" r: {' M) u2 P/ }4 d+ x- Vtvb now,tvbnow,bttvb2tbsp kirsch
) ^: o, c* L- A2 g5.39.217.76·
, n5 @" u% `  [* N4 B/ f5 }3 k公仔箱論壇2tbsp cornflourtvb now,tvbnow,bttvb( E% o$ \/ |) X  U+ U- Z, Q! V- e
·
% ]- V" x3 {" C7 s9 k10free-range egg whites
4 d# k6 ~2 G; x4 i/ S公仔箱論壇·tvb now,tvbnow,bttvb$ l" T1 y) }3 R4 q3 B# O
85g/3ozcaster sugartvb now,tvbnow,bttvb, F, Z" B2 T6 O0 E* U% I: D
·2 w% h/ |& v( t) f- t
225g/8ozclotted cream
7 h: C* M* k  n) y3 F. ^8 L; fFor the crumble topping5.39.217.769 W% W" q6 p: U5 T* C# c! m3 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。2 W  o3 h: y& I2 e
1tbsp chopped pistachios2 c7 F- p& f" S; e' i
·5.39.217.766 G) ?$ O9 ~) E0 Y
1tbsp nibbed almonds
0 l4 D7 ^" U+ 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。·tvb now,tvbnow,bttvb- |+ A+ y6 {9 d
1tbsp demerara sugar
5 y$ y0 D' s5 D1 @% j9 ~5.39.217.76·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。" Y2 v0 z0 G# z0 C
1tbsp rolled oats公仔箱論壇+ f& e% w5 i5 e7 U' L( ]
·
- v) k9 ]) U1 Z5 r, b: G5 F3 B  U  i5.39.217.761tbsp desiccated coconut5.39.217.761 w# _: {* e+ p* U) b& `; Y
Preparation methodtvb now,tvbnow,bttvb8 h# i, P$ I/ H7 P* L

• 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.

' E4 `& p) G- _

' X9 ~5 e$ k- Y
6 n* q2 I) [! }5.39.217.763 x9 b; z' x+ C; h% V, ]