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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream5 w1 L: R0 H( o. a

+ e- d" W9 `) C% [( p; x& G/ i' Y公仔箱論壇
0 w- P: _7 x! ]5 f5 \7 q' @" fTVBNOW 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。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。" S( H* ^) q- D. y/ a

) k+ t" q$ w7 {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。& {8 r2 i2 z1 D3 j

# ?) X0 j+ v; e公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
4 ?: z1 t& [$ C7 Xtvb now,tvbnow,bttvbIngredientstvb now,tvbnow,bttvb  x9 s# d3 q' q( D$ q9 H/ ~6 |9 t/ m
For the soufflé5.39.217.76" R% e1 p9 M$ I$ z1 Z8 \
·
. c! x( v0 K8 E; p! P% X% g600g/1lb5oz strawberries, hulled
0 {+ {8 Z* y' a$ E6 \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。·# U4 a, `% t, |2 J5 K
4tbspdemerara sugartvb now,tvbnow,bttvb; o( X/ U8 o& G$ i% q- \8 z
·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 }9 z+ n, ~" O  N) G7 F, b
1 lemon, juice onlytvb now,tvbnow,bttvb6 G: V3 h2 Y! F. i
·" M+ @2 l) d& U/ A! L# a
2tbsp kirsch
. \! j) c+ G$ u3 vtvb now,tvbnow,bttvb·
; l' H2 i$ V' ]2 Z3 l& u( U2tbsp cornflour; ^; t( }1 ?& u- X
·! g2 K0 h4 d$ f; Y- ~9 X- E3 R
10free-range egg whites
" i2 U) [6 M, ]0 O* L3 t& g5 M% S·
# w/ ^3 {4 x2 a5 I) a公仔箱論壇85g/3ozcaster sugartvb now,tvbnow,bttvb5 V" h" o8 M# n) ^5 Z1 F- v8 L* d
·
2 l7 E; k$ H4 l. R- u5.39.217.76225g/8ozclotted creamTVBNOW 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。4 t' r$ E" T5 M5 ]8 ?8 q9 m
For the crumble topping5.39.217.76% R, {* j) Y$ Z) h
·
" R# T5 g" V: x# I. F6 L5 G1tbsp chopped pistachiostvb now,tvbnow,bttvb. j) D6 }- c' w" t: Q# u& p
·/ d/ x3 l: c0 L
1tbsp nibbed almonds
4 a) |9 a6 Y! m- t! E% H7 @. Q% g! wtvb now,tvbnow,bttvb·5.39.217.766 u( @  O& P( `. J9 R' b: \
1tbsp demerara sugar
. i, i7 v2 F( A; M6 V·# [! K$ I3 p& W; U
1tbsp rolled oatstvb now,tvbnow,bttvb, o( Y! k' P2 h# E2 i7 Q
·
2 }, O7 b. q* {- HTVBNOW 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。1tbsp 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。* [( B" F% W  V- I& V
Preparation method
# h6 f' G5 k) _& G9 K! 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.

6 P  O/ k& [* ~* B
& A5 u" i& g4 M5.39.217.76" k  k/ b. `0 f; Z8 ~

0 k' z" @; B+ ^0 y! Z# i7 ]