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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
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5.39.217.769 {- R% j0 U' S# A0 O% P
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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。' \+ o7 o8 p3 @- W% p5 M/ 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。' q& ]9 B; T: E# a4 x5 `: A
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
) A# W; j8 M, \5 ?! x$ |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。Ingredients
- I& I6 R  F) H4 k公仔箱論壇For the soufflé
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3 R. v/ r! G( R! r600g/1lb5oz strawberries, hulled
4 \: Q7 }4 H$ p8 J/ m* X; n2 Z8 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。·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。% O6 r3 t8 B7 a7 c/ J) }
4tbspdemerara sugar
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& }) H6 ^0 V+ jtvb now,tvbnow,bttvb1 lemon, juice only
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1 P! z1 L. U- Z6 w- j2tbsp kirsch
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# M: Q* P% ^- @* v3 }2tbsp cornflour5.39.217.76- e5 h' l3 r/ J+ h: }' x1 b
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* @" h( v' l" c( qtvb now,tvbnow,bttvb10free-range egg whitestvb now,tvbnow,bttvb8 {8 ^4 E* J4 f( V; J
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; \& q8 O, ~9 o9 i5.39.217.7685g/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。- U% x5 _( F/ ^: h" @5 ~2 a1 M
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225g/8ozclotted cream5.39.217.76' Y. P: e7 G& f5 M1 o. m
For the crumble topping
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1tbsp chopped pistachios' {* C, i. q, C7 U% }+ S" B0 R
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1tbsp nibbed almondsTVBNOW 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。! D: ]  W# H- \/ q% @1 V
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. |) ~& I1 b# d9 v; |$ R5.39.217.761tbsp demerara sugar5.39.217.76; s+ g, g7 Z6 [. @6 D4 B1 Q3 c
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1tbsp 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。9 G- y8 A- |/ Q2 ?; d9 p4 [
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7 v2 \* _0 I+ `* S3 Z7 Utvb now,tvbnow,bttvb1tbsp desiccated coconut# e! H! k! i, V9 Q
Preparation method, z6 X, e& E" [& b& S" Q

• 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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