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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
$ ]. c; w( t/ D( I( _8 e6 ^+ a. z& c2 m- r2 |
5.39.217.76: }" N, X( g0 |0 J8 E# Z  i# f5 k
9 c# N. b  h1 L* ], H  J
5.39.217.76: S. i9 X6 G: ?  G
( v3 Y$ f2 _' K8 K0 G7 l
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。. O7 F* `6 F2 W4 k2 [' J4 e
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5 \2 ]& M4 n4 N% C4 d  F
Ingredients
9 |9 \/ c$ t: P/ u5 X) \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。For the soufflé公仔箱論壇+ ]1 P! ]- t6 ?# b. D  [
·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。6 N) Z, I" M* l9 v: R' u' P& N
600g/1lb5oz strawberries, hulled
1 p  a) _; ?0 z( I, H4 x& Dtvb now,tvbnow,bttvb·5.39.217.76, L2 ]5 Q) G  K1 D4 }, n! d- ^
4tbspdemerara sugar$ ~3 `8 U4 T0 c# }) `6 m7 t% _
·
" O$ e6 R' b+ Q$ R. J* jtvb now,tvbnow,bttvb1 lemon, juice only公仔箱論壇+ g0 p* S3 D9 j9 @4 J
·
% y8 S/ ^4 r. _* S* atvb now,tvbnow,bttvb2tbsp kirschtvb now,tvbnow,bttvb, |6 n+ V# Y# X3 w4 C. u/ D: @
·
- q0 r" g/ l) |+ H& b( s5 g2tbsp cornflour
3 Y. S+ {- \# I# O( h- E* O·
3 ?! X" G5 S% p3 |0 f; ~& B公仔箱論壇10free-range egg whites
# {/ ^* H! ^' ~2 ftvb now,tvbnow,bttvb·
( C) z7 y7 O# k8 Ftvb now,tvbnow,bttvb85g/3ozcaster sugar
0 K2 T- X: h9 |* O6 v0 m·公仔箱論壇. ^0 P) b" ^( j2 g
225g/8ozclotted cream
# v' j" ^$ R1 v; |For the crumble topping
' n& n# ^: P+ U, u- ?, V5.39.217.76·公仔箱論壇6 b' F3 B7 B' v, ]' }& ^% j
1tbsp chopped pistachios
+ o3 O! Z# R1 J) {·tvb now,tvbnow,bttvb8 I: n" `% i2 M  e2 ?8 o( X
1tbsp nibbed almonds公仔箱論壇" q: X$ d8 o& ]  b4 P1 m
·tvb now,tvbnow,bttvb& ]/ Y; }( `: p" E( G, ]
1tbsp demerara sugar% w3 L) U- o( L& z
·公仔箱論壇' w+ R4 ^) `7 b
1tbsp rolled oats
( t, v+ V* C& M( _1 b' 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。·
$ l. p. z2 V& F2 L2 P. q1tbsp desiccated coconutTVBNOW 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 h& S' B$ d& h# F
Preparation method
/ ?0 Z; v; a% `5 f% w

• 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.

( {/ p& K$ N" `% o4 o

! a  y$ b( k, P# C: \$ o公仔箱論壇tvb now,tvbnow,bttvb# h. l  v' R* F/ n9 m* i9 e
公仔箱論壇5 v8 ~$ @' ]2 k' g6 H& S" n