[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。9 [! _: s6 ^* c+ ~- Q

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5.39.217.76! \4 s: W+ r" {  j3 n3 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。: A$ t- w* \' L
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
9 t& L4 C. b, ~1 DIngredients
) x( e: s& r5 q/ s0 D+ c6 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。For the souffléTVBNOW 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。- h0 Y4 l: ~% B7 P- ~$ p$ S
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+ L6 x) b6 k% R7 V. n公仔箱論壇600g/1lb5oz strawberries, hulled5.39.217.76" ~* \8 u# ?( B* _0 f! h
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; \1 A- G7 n8 g  @4tbspdemerara 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。) a2 g* D* U6 N+ Y0 f
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1 lemon, juice only5.39.217.76# g( |( |6 v4 J6 }" 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。2 M, r' [$ _* Z. @% j
2tbsp kirsch
0 v3 ?" J  T8 O$ E) D( m* ]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。·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。, K$ E) D0 @  R6 p% H0 Z5 O  b3 t
2tbsp cornflour
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# G$ `1 x# V2 M; o& @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。10free-range egg whites5.39.217.765 {9 [/ |' a$ c/ }
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0 C. E. X( \& f) O0 \/ l' t85g/3ozcaster sugar
: k- T" i3 @! P  ^·公仔箱論壇2 `9 m8 _. x& |2 K
225g/8ozclotted cream4 L/ u# T0 I/ R" [3 F9 `
For the crumble topping公仔箱論壇$ p2 k+ ^4 o& `4 A
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1tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar公仔箱論壇# x. F" k: G1 W% d$ Z' n
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* {+ a, E0 `1 C2 b公仔箱論壇1tbsp rolled oats
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) r  q+ e& n, M$ `7 ^1 [7 L" {1tbsp desiccated coconut
2 Y/ [7 A" W' DPreparation method
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• 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 A! r# L. [' Y) Q. }7 b5.39.217.76公仔箱論壇; U: Q. k3 j7 h0 U( E
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