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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
5 K, ^3 N2 o2 f9 x2 g- D% \& Y5.39.217.76TVBNOW 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。% c7 G! t( W1 B% 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。0 B6 c- f& W( |0 p+ p: |

/ K8 J  P0 L+ v8 O7 N4 RTVBNOW 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。/ y* K# N; N0 z4 p* T) |. A
5 V) v' i; i" t( B
tvb now,tvbnow,bttvb* \6 Q  U7 ~5 H: Y% \
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
1 H  d9 n% ]1 H8 \公仔箱論壇Ingredients
8 s' W7 D2 B9 m; ~+ q; f& Vtvb now,tvbnow,bttvbFor the soufflétvb now,tvbnow,bttvb6 j; g# u* }) G, P' w7 Q/ \1 N
·
3 x9 P1 D7 d4 w: {公仔箱論壇600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb+ u2 M" t- L' X
·3 f9 G9 N/ O! v# f/ x0 S% P5 r  L
4tbspdemerara sugar
& `- ~- ?; J  j# ~+ u, I! P·
: T% {7 o# d3 nTVBNOW 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
4 M( w! t+ _. E5.39.217.76·5.39.217.76: H5 s% f  O- S  v( S6 @
2tbsp kirsch% W! O1 v( S+ T8 ^8 m5 _# x
·
' m) x) S' W" c) u9 v; K2tbsp cornflour
# Q1 G- c# b3 c+ I  j! `; 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。·
+ i5 g  x: h, t) b9 b) B0 C% Q10free-range egg whites- G: f  u  q( X( N, \# |  [1 B8 ~
·
* X- e/ p2 J( k5 G6 X公仔箱論壇85g/3ozcaster sugar5.39.217.76  C" q& }  R/ Y% M
·5.39.217.76# z$ o. a" Z* P: M3 w
225g/8ozclotted cream公仔箱論壇, S& r- {0 O7 x$ t3 K1 t
For the crumble toppingtvb now,tvbnow,bttvb7 f) V, S! {8 i+ d6 E, N& h
·
$ G/ M' F# j; }4 [& S' a公仔箱論壇1tbsp chopped pistachios
& x% u* F) H* E- ?公仔箱論壇·$ ^' O1 D2 |) Y2 [3 C
1tbsp nibbed almonds. _' b' f+ s- ]( _9 h, e
·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。  h( x5 p, V4 b/ O9 J
1tbsp demerara sugar5.39.217.764 c/ w2 G  A0 ?
·公仔箱論壇8 ?: E/ I1 u4 p( s3 Q1 g5 _
1tbsp rolled oats
* x1 b% f4 `6 y6 W" G& \! H·
1 ^0 H) n; `, e4 C% m1tbsp desiccated coconut
, K6 k3 X( I; K: {" BPreparation method' x! ^0 i) g0 b( ?6 U2 t" q5 z

• 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.

- K# L1 n2 ]# \- e- f$ [3 Z公仔箱論壇 + Y$ n, V' Q. N) D$ p

# q! W* I7 U. x5.39.217.76! {$ o# m5 D# k! [0 E6 i: x, T& f; Y