[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。+ m* q  ^# Z( P0 Z; [& m2 {
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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。; J9 g  d$ j: w6 O9 D+ N

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! i: S- q) ]5 |- GMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
7 d( E0 @- H+ d- \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。Ingredientstvb now,tvbnow,bttvb& t. w, a, \! I
For the soufflé) Q2 \6 ?5 G. e2 C4 ^
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& G  L0 r' E3 P; YTVBNOW 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。600g/1lb5oz strawberries, hulled公仔箱論壇. d# {2 \9 J/ \' U2 A7 R
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4tbspdemerara sugar
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  U9 D+ l* j7 ]$ lTVBNOW 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 only5.39.217.76* `* S# x1 E3 s$ X% N# X. s
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7 z$ j, z) O" t2 F* l1 K, T: rtvb now,tvbnow,bttvb2tbsp kirsch" k8 n8 L0 e+ Y( \" Q2 Y
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$ w  W" C! n! \- _- S, D" s% O公仔箱論壇2tbsp cornflour; E5 \0 v( T3 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。+ I- n+ ]: }! W4 q
10free-range egg whitestvb now,tvbnow,bttvb; T; m/ c5 J' u& `. U
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; i4 v' E3 @! V) q) n85g/3ozcaster sugar
4 c7 N5 ~6 U6 }& j& j公仔箱論壇·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。1 A4 y) M3 [( E7 q% l
225g/8ozclotted cream
- W! ]. S  ^' Q* M  _For the crumble topping
" r' X/ `! m. N3 ]8 k, D公仔箱論壇·
& P' z2 h6 v. s1 K% H5.39.217.761tbsp chopped pistachios2 T% r2 p1 ~5 G7 t" P# A
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1 w4 S, C- M+ r; b5 ?公仔箱論壇1tbsp nibbed almonds
& s8 M$ L* W1 G  e  ~7 lTVBNOW 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。·
: M+ `, p& ]5 F4 \: C! B0 Y5.39.217.761tbsp demerara sugar
3 Z2 H# e( E, t. p/ ^& d, t# g5 @, T·公仔箱論壇( `5 O( p* Z7 t
1tbsp rolled oats* o+ j( S7 q4 M
·公仔箱論壇- p$ o4 p5 l( y6 ~
1tbsp desiccated coconut
- X1 Z$ G" p( ?0 U8 _9 etvb 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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$ v5 [& Y+ i+ M. u9 z- z7 R公仔箱論壇