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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
$ l+ }( \# J5 {2 \/ j& t5.39.217.76
; G$ p" x& X, ntvb now,tvbnow,bttvb. J0 q5 Q4 J) H4 [( t" O! ?
; e& k' u& s( r3 o5 ^1 U
5.39.217.76& q6 A* y7 o( K4 U6 O
6 f0 @8 N+ p* V$ n+ x# X6 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。8 M0 b: k- S( N' L
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
/ e' @& J1 y1 E& x: R) _$ l( Z" G, q5 oIngredients
4 M/ n8 A- B3 I' D  V* wtvb now,tvbnow,bttvbFor 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。8 B: S5 u/ g/ Y: ^3 A2 C6 v1 J
·公仔箱論壇6 Q5 O. y; b, e: }: h1 p2 w+ Y
600g/1lb5oz strawberries, hulled公仔箱論壇" b9 z' |4 F2 L+ ?/ [
·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。9 s4 H, T5 M8 G) }
4tbspdemerara sugar5.39.217.76' x) I# e0 U, L1 Y, W7 ?1 }
·1 L+ b7 y0 k$ o2 v3 _# d
1 lemon, juice only
3 r+ A) U( q3 ^7 p  M. e( b5.39.217.76·公仔箱論壇  [7 j% `) X7 X6 d7 G. m. W
2tbsp kirschtvb now,tvbnow,bttvb* \: q& m; m% w! d  q" g/ T
·公仔箱論壇& a! U! ]6 e. I, P0 y% D
2tbsp cornflour5.39.217.76' |6 M% Y( y/ \1 J
·5.39.217.764 l% V' [! e: y6 _5 D" L- h
10free-range egg whites
( h# {- k4 P0 G$ X% u1 _tvb now,tvbnow,bttvb·0 x; e- v& {$ x" q# {% ~! N
85g/3ozcaster sugar
+ v+ i2 r9 m  m+ J2 G* j  d' J5.39.217.76·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。0 i) q4 }' j6 X# t  g/ }
225g/8ozclotted cream
2 J+ b7 X" [& ]For the crumble topping公仔箱論壇9 \4 q) A$ h% I& u! V- Q- ?8 ?! s
·
. T8 Z+ Q7 j! D! e3 ztvb now,tvbnow,bttvb1tbsp chopped pistachios2 B# X1 r8 `6 V) O3 M
·+ M' `& S2 I, q
1tbsp nibbed almonds5.39.217.767 [5 w3 S# s( O- j3 r5 V. z
·
& }7 G7 P% p& Q5 Y$ J, C* I$ BTVBNOW 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 demerara sugar
  @! n- `: D' `4 ^·
* @# {; H3 g; ]/ A( J' b; x5.39.217.761tbsp 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。+ O4 \  `8 O& J# A- V
·
2 q4 }$ |7 O: E6 w4 j  otvb now,tvbnow,bttvb1tbsp desiccated coconut5.39.217.767 y- E& m; ?- y5 M& _% U7 t5 E2 H
Preparation method
: ?' L& F; L2 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.

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。" B: H  ~, t* w' p1 `
公仔箱論壇7 y8 u& \# M, f. K' N

% q" P5 t/ k: H' N9 @2 _公仔箱論壇5.39.217.76/ q3 h5 j$ \* q  A3 {