[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。& u6 B0 `2 }( |! b7 Y( R
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8 B) v# J7 E2 Y: Y  J  x6 S5.39.217.76
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9 F0 E( E% U2 N  S7 itvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
& l! X9 ?) q! PTVBNOW 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。Ingredients公仔箱論壇9 t) D9 p- s$ ^1 ]# _3 b9 W6 g, H
For the soufflé/ T  N# J% R. s; t5 D
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2 S; p5 U9 H/ `, h* T9 ]600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar- y5 N' D+ z* A
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1 lemon, juice only
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# h+ M- O: g# w) @- E% i" u; L4 J公仔箱論壇2tbsp kirsch公仔箱論壇! i( |, q" L% t4 j+ E- r% o* ~/ u
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( F# O& k- g( [9 {. r8 T! ~2tbsp cornflour
6 P: _8 H# K3 ?1 s5.39.217.76·
# G) _  j( h& q7 oTVBNOW 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。10free-range egg whites
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85g/3ozcaster sugar
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5 Z4 T' O+ {# u! E2 g5.39.217.76225g/8ozclotted cream8 B! i& h+ B) K6 F& V% ?0 v- R
For the crumble topping' r- q  ?! s( ^8 t
·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。5 P% E! `1 z  Z- L0 L) w+ F
1tbsp chopped pistachios5.39.217.76: p3 f6 T: _3 L/ S  S
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7 n& o6 W( c; n) T; u7 P/ U4 c公仔箱論壇1tbsp nibbed almonds
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# h6 E0 a) ^% [9 y) ^8 T1tbsp demerara sugar% A8 R' l1 x1 I: F2 F9 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。9 K# D. F0 ^4 J* I( t0 j3 C4 Y8 D
1tbsp rolled oats6 k8 _2 B* p6 ]
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+ Z6 T- \; i3 O  V& p- f+ {1tbsp desiccated coconut5.39.217.763 ~, \/ n# c) @, M, Q. E
Preparation method公仔箱論壇1 i, d) P. E' t1 c3 ?: T7 {8 P

• 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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0 ^3 l, Z, ]8 X5 d5 _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。  L% Y! l5 E& d; T