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

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Strawberry soufflé with crumble topping and clottedcream5.39.217.76; E$ q! H3 a  R* Y% ^2 P7 |
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/ p& |  f/ [1 h% x+ @4 u$ t公仔箱論壇5.39.217.764 I! U( n6 J- c6 Y5 ?$ L0 y3 C
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.: q' P* D- I: L# X2 q
Ingredients
4 x: W$ C  u9 lFor the soufflé
6 ]  E( z, g& g# D  O7 d5.39.217.76·
1 I  S: E0 D  e5 aTVBNOW 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。600g/1lb5oz strawberries, hulled5.39.217.76+ k1 E. u( U% l/ K
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9 t% j% {: n5 c( }1 q/ c5.39.217.764tbspdemerara sugar
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! W  m  I! G3 W+ f2 ^, N) S5.39.217.761 lemon, juice only
7 ~2 Q4 }4 Q- K9 v3 l公仔箱論壇·- h& L( O8 a" @8 K2 v, l( p
2tbsp kirsch
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2tbsp cornflourTVBNOW 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。( B/ ~3 C5 C$ S& ]# n* {9 l5 c
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10free-range egg whitesTVBNOW 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。3 i" a# \# {6 h3 Y1 Z3 A
·公仔箱論壇( c) H' F) c  L0 ]
85g/3ozcaster sugar
( s9 J- n3 Z5 f, Ctvb now,tvbnow,bttvb·5.39.217.767 z& |- {5 ^' l+ L- ^+ I% k
225g/8ozclotted cream
; N! C( X- s% G) r7 KFor the crumble topping公仔箱論壇) B5 F, ~% n& C
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) y. q! u4 R  L; [* D公仔箱論壇1tbsp chopped pistachios
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' H3 i# d( h# n1 r, ]$ C. f1tbsp nibbed almonds
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1tbsp demerara sugar5.39.217.76  s/ R( r& X+ d
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9 |" Q$ G5 X1 u* f1tbsp rolled oatstvb now,tvbnow,bttvb. i3 x, m7 [* p! I% I# G. E
·5.39.217.76% m6 T$ v+ p: l7 L& ~: b; Y, M: M6 u  s
1tbsp desiccated coconuttvb now,tvbnow,bttvb0 _; |4 {4 ]: i3 Z2 a! J4 D
Preparation method) w: N. o9 Y- U6 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.

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5.39.217.76) `1 d* p# U8 z4 ]8 @. u/ R
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 h+ r  S$ B  H( E
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