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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
, J; k9 R/ i" q- D
7 R' d( R& x7 e1 `: a! N4 C; w! s! |2 B$ }

3 P- Z. c1 W3 l" mTVBNOW 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。, N/ |# s6 M9 P* s5 ?* A
公仔箱論壇: D4 L) g) y! A2 F$ _7 f# D9 m

+ P3 Y# H) O- F8 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.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。# x- ?% A' U) h5 a8 H) q
Ingredients7 Z; R3 L) u" f! z2 m
For the soufflé
* E5 f( s: K' x8 S+ CTVBNOW 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。·5.39.217.76& y; d6 t" {8 R
600g/1lb5oz strawberries, hulled4 d- m* X; o8 j" F
·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 i* z1 ^8 ~" q, I' w9 w! B& i
4tbspdemerara sugar
- L5 p! E" `6 o' G. \·
& H0 {  Q& s! i4 p3 {4 r( MTVBNOW 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
6 G, ^1 G* s8 N" T/ W' \* k- \7 j·8 H2 K9 f1 m. q8 L. ~* M/ ^
2tbsp kirsch5.39.217.76. q" R9 E( |  u/ |7 R
·
9 P# ~* Z. ^) n6 ]2tbsp cornflour5.39.217.763 `$ x8 o. P& a& ~  n6 o) O
·
% }4 ]  ^5 u; W- C% J% t* Itvb now,tvbnow,bttvb10free-range egg whites1 s5 l$ C/ V: S, n) S1 Z" ]
·公仔箱論壇0 H+ w# P. D2 k( R
85g/3ozcaster sugarTVBNOW 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。: K. R) ~. \, {: s, x8 L" L7 D
·
" z% v) a- q1 I+ ?tvb now,tvbnow,bttvb225g/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。* Q7 o, A) V" R, r* S8 `2 ^
For the crumble topping
5 N! v1 a, \( n0 L' X# B. J·
2 S4 M4 l1 P) t3 {2 K& C6 Rtvb now,tvbnow,bttvb1tbsp chopped pistachios
  a- e6 h, k  `3 o4 s" M0 A* Z" d* }公仔箱論壇·
" G- c5 q$ e) R) g  z4 f5.39.217.761tbsp nibbed almonds公仔箱論壇8 ?0 @5 b; [7 i# x# D' m5 T  x- |
·
$ Y& [0 y1 v2 [& C# a# d1tbsp demerara sugar
4 i& d* J; h2 c+ o# O2 ]$ p+ sTVBNOW 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。·
/ v# d4 d3 s0 c& }+ I1tbsp rolled oatsTVBNOW 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。% J1 l2 g4 d4 S2 a4 Q6 r' p
·
: k2 u. F% }  V# K: K% X7 r1 C% y, c公仔箱論壇1tbsp desiccated coconut& m( u' W0 D! `. W7 C- L
Preparation method公仔箱論壇" A$ s  l* y/ |

• 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 @# e) c+ [6 [- W
0 f. s7 C' L& N" w; d

, U7 x1 E9 ?; o/ y; s) GTVBNOW 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。! N) N1 N& T1 m* y5 ?9 r  \5 L4 x5 n