[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。; h' O% j) ]1 _: [2 h4 X

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9 F+ ?9 }" j- E0 dTVBNOW 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。
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4 H7 _, p6 b7 r& J3 T: iTVBNOW 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& E! w- \& e, i& n; x9 i0 E

7 v( B8 u6 T' v& s( 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
. i; E3 k# p9 @& w; J公仔箱論壇Ingredientstvb now,tvbnow,bttvb3 u2 l/ v2 L8 ?& J! Y9 `  B
For the soufflé
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600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb, t# F! f9 t. v5 a  `. e& K; d$ j
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( t" A7 R, D  W! I: i4tbspdemerara sugar公仔箱論壇2 u$ H6 C; b, t( t
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6 X" D$ f" B% m# V) L1 ]1 lemon, juice only公仔箱論壇% R3 @3 f+ Z+ q6 o, a; X- ~2 o1 m) Y! k
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2 _0 A$ \" Z7 w: D7 O+ [  N6 W5.39.217.762tbsp kirsch5.39.217.767 r* H+ o$ [9 O1 m
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2tbsp cornflour; @  B* @3 t7 _# z$ e& W
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10free-range egg whites3 t$ ?5 J9 G/ K1 K
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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。5 D, }7 W* f4 A: s/ _8 ]
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225g/8ozclotted cream公仔箱論壇/ L8 g. ~1 s. o& e# f
For the crumble topping
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1tbsp chopped pistachiostvb now,tvbnow,bttvb$ l7 v. Q. m- p* O
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5 E' z6 K- w% Z! bTVBNOW 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 nibbed almonds
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1tbsp demerara sugar* x! y8 c# ?& L( @
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# d0 O# m! I1 Q5 I0 f4 k. ~2 C1tbsp rolled oatstvb now,tvbnow,bttvb( n8 \8 S% E9 ~* m2 H
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9 w' _3 |( v$ s+ V/ U5 L公仔箱論壇1tbsp desiccated coconuttvb now,tvbnow,bttvb3 k: A  C: s5 d; Q! Q3 a
Preparation 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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公仔箱論壇( C  J9 ^5 I$ j/ w
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。4 n; x' ]6 x2 D2 u% l