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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb* L3 x1 D0 {* B& e' Q. |4 h

8 }, H+ m; Q$ E$ X- V公仔箱論壇+ Q* m' ^2 c0 N- j" M

1 b4 ?; S- o3 T' @! R
/ x* n) g4 h; U1 ^: L8 f6 I" ctvb now,tvbnow,bttvb公仔箱論壇5 X2 F: X* T- ]. V

" Y' B4 x& b# H$ B, G: ]( u公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb1 E! L+ P0 |' |: B4 s/ a) N
Ingredients公仔箱論壇; N( T* ~% d6 {) \. @9 ^
For the soufflé
, [# K1 M8 U; I·
1 U$ m5 h' I* A; _( Y600g/1lb5oz strawberries, hulled
, E$ Q2 \, C" b+ e* ^5.39.217.76·
6 Y9 I5 l  I; C# d- j4tbspdemerara 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。2 c" \3 P( T" ~6 h" U
·
4 R) P; \  S" [3 {tvb now,tvbnow,bttvb1 lemon, juice only公仔箱論壇( l% x7 y. P$ i( n
·
) Q4 R4 f8 [0 A' y* F. V$ 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。2tbsp kirsch
0 x. P, B! e! U: a* R! W1 Xtvb now,tvbnow,bttvb·
9 q+ ]! F3 l' I, w! A' |. m! J% S5 \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。2tbsp cornflour
" O) Q$ l" T$ I/ V! }% V1 ^, U0 P·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。) n. Y: G( b0 V7 N, r7 u
10free-range egg whites
7 l6 B& ~% F$ z. _- L+ M$ p·公仔箱論壇4 K: r- G1 h. b% j4 \3 s$ M
85g/3ozcaster sugar
5 g+ k. B+ G* ?' G/ ]+ a7 b, H·
+ @2 A; ]5 a1 T/ T225g/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。+ `. [7 X$ A$ ?- E0 g5 n
For the crumble topping, ~  p" z' c. L, X
·
* o' d3 J! L. u3 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。1tbsp chopped pistachios
% w( D, t2 w3 k( ^·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。7 @. M3 N; K) w! G. f
1tbsp nibbed almondstvb now,tvbnow,bttvb% ]. V' x6 k' Y( T- M6 h6 H
·
7 m. ~1 y! N+ o" w+ ?7 t# Z! f公仔箱論壇1tbsp demerara sugartvb now,tvbnow,bttvb' ]' e1 [5 |% C
·  B( W3 d+ J* c1 Q7 \! |( A
1tbsp rolled oats
8 B8 A$ U- s; F5 E* q公仔箱論壇·公仔箱論壇* H, D! G! I, B; \/ |
1tbsp desiccated coconut
& y% P9 X' y8 K$ E0 n9 Y+ oTVBNOW 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。Preparation method
: s6 ^1 J$ F7 u, q8 @' u公仔箱論壇

• 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。) M( b# {  O) F# ~3 y+ D: v

( X4 j3 P$ F- m1 a公仔箱論壇0 X4 {# u$ {5 x! V

! l7 j7 v0 b2 @  J! t公仔箱論壇