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

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Strawberry soufflé with crumble topping and clottedcream5.39.217.76: l0 {3 J& y" C+ C  R# U, ]
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+ _  \4 k  ]0 \9 I* e+ f$ ?7 K公仔箱論壇
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" @! R3 _4 N# u& z0 ~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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
" Q6 L; S0 D* K9 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。Ingredients
9 z9 j. N& z' H: A: r4 Mtvb now,tvbnow,bttvbFor the soufflé
; `# U# Q8 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。- ^" a, \0 F; W9 }, i" l+ O7 E' Y/ V
600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar+ K. ^+ m) g  O  g2 C
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* F, z5 _5 K. d$ t. e1 lemon, juice only8 x! `, }( q2 j
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+ s  w* O. Q. _- B9 g# etvb now,tvbnow,bttvb2tbsp kirsch公仔箱論壇4 A7 w3 g8 z8 \, d! i+ F
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6 z2 ?9 H/ `# A! }5.39.217.762tbsp cornflour9 `* V$ t7 l2 P
·tvb now,tvbnow,bttvb5 o# W9 h4 R4 l6 s% x/ S; O, S' E
10free-range egg whites公仔箱論壇7 D# f% s# m# M9 N+ \6 B
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85g/3ozcaster sugar* X3 b% H7 E$ `2 ]
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5 [  O# ?/ j  X* `225g/8ozclotted creamtvb now,tvbnow,bttvb8 L8 O. @/ O  V- D
For the crumble topping
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, T/ j# V4 d6 TTVBNOW 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 chopped pistachios
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1tbsp nibbed almonds5.39.217.763 A$ Y6 H/ n" R" E/ f
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9 a# b" T# d; E3 a3 N' B5.39.217.761tbsp demerara sugar
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6 G" [! f3 L9 a. @8 H, ]$ r  kTVBNOW 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 rolled oats
6 j% ]8 c$ ~3 }" Atvb now,tvbnow,bttvb·
) p* k* `% C* s- ]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。1tbsp desiccated coconut
* }3 h2 I( P7 ]) R( p& A8 a; a8 |. k5 ntvb now,tvbnow,bttvbPreparation 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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, A. p7 s! _- e0 g5.39.217.76) f! d5 V9 v2 ?$ u

9 e/ I: R4 W% t4 d$ vTVBNOW 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。