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

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Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb5 g/ Y' y( z3 j& J7 c

: J3 j$ j) y/ r- d! f0 r% l) H5.39.217.76) ?3 u; i8 w# o$ O

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.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 `7 u! M) N- a3 x+ ]9 @
Ingredients5.39.217.76. H; n6 T" F" a$ y
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。& c6 V7 j, I; Q$ L
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: o( B' K+ X4 p& C600g/1lb5oz strawberries, hulled1 _# B  J6 l. J3 f0 w
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; \& U# d* r1 h( B5 I5.39.217.764tbspdemerara sugar
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1 lemon, juice only
/ Y7 ~' q- U) k6 Z5.39.217.76·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。3 R) g3 g0 V& F9 y
2tbsp kirsch5.39.217.765 @5 o# X; R) S
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& p; T5 U! h4 G! ~tvb now,tvbnow,bttvb2tbsp cornflour5.39.217.76( ?7 ^, g& s9 ]5 |$ S5 C
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" \1 n; X( k! U# v2 @$ B% eTVBNOW 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 whites5.39.217.761 ^. X* m" D- u+ _
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85g/3ozcaster sugar
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225g/8ozclotted creamTVBNOW 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. Z2 c) p: h
For the crumble topping5.39.217.76  l+ n. ]% {1 q1 B
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1tbsp chopped pistachios
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1tbsp nibbed almondstvb now,tvbnow,bttvb3 \& Q! L" d' E0 P  G
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+ t/ W; K, w0 w$ ]' k3 ]5.39.217.761tbsp demerara sugar5 |1 o6 u# Z8 H, ~) Y# W) Q
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1tbsp rolled oats
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7 z. Y5 ?7 W! W4 ^( ~5 b/ ~5.39.217.761tbsp desiccated coconut公仔箱論壇3 p9 ^" l' s$ ^. U2 ~
Preparation methodtvb now,tvbnow,bttvb: o. H& j% O+ W$ r; \7 V

• 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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' O  M: t! @: K% XTVBNOW 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。公仔箱論壇  \- c/ S( n- d" X# w0 e8 X
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