[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! c* m0 Q; `! Y" B. u- ]
5.39.217.765 w- E( e0 J$ q
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* d! g& c/ z$ r5 v7 c7 U% R公仔箱論壇
3 v1 r* \: M4 w- ~# b5.39.217.76
$ O$ ]3 U9 \, x$ p# 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
1 d6 m3 o( e. }5 E4 N! s! iIngredientstvb now,tvbnow,bttvb' e/ @1 z2 v- W
For the soufflé; S* ]' p8 p) X6 v
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
# H9 N3 [! U  ^' 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。·tvb now,tvbnow,bttvb) f3 T% Q1 |- ]( P8 k3 Z
1 lemon, juice only
% @4 S: r' A6 }4 b, j1 B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。6 e2 H$ `- }/ b+ z& I
2tbsp kirsch
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2 @6 x& d* I% e5 T" D) O; [# p& @2tbsp cornflour+ b0 O4 X1 l$ |; _- H
·5.39.217.76" e7 p4 Y) Q& s: S( Y) T5 Z7 M( L9 D& \" I
10free-range egg whitesTVBNOW 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+ R$ c1 x5 A$ O, k2 M- k$ h
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85g/3ozcaster sugar公仔箱論壇, e$ T: ~- I, `- U0 ~* r
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225g/8ozclotted cream% i( u8 d9 A$ k
For the crumble topping
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% I: k5 n3 L# x8 y- y公仔箱論壇1tbsp chopped pistachios
7 v* \# A. h& j1 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。·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。' P- x; T5 _% x
1tbsp nibbed almonds
( U% G- ?4 j# p8 G! o·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。) v% x/ w% s# t- `3 C
1tbsp demerara sugar
$ E) v/ j: ^/ {+ e' 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。·
& J, y/ S* a4 O! U9 Y5 g2 q1tbsp 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。4 s2 g* ~8 o* K
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8 X6 ~  D5 O/ {公仔箱論壇Preparation method9 t0 l, ^1 ?; U  ^. f: S' z1 C9 l& x

• 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.

公仔箱論壇$ z9 U/ j9 }1 G* e: T
5.39.217.762 [- h  y5 J" \# ?" p8 G7 \

: s" t6 s! O/ `. \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。" y2 U) C; U9 L