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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream- t5 D7 l6 b) M/ {+ ^
公仔箱論壇- J2 W! p3 z! l/ P/ Z
5.39.217.767 {7 C" w; @; q8 b
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 }$ X& C1 q8 U; X" k2 V( A0 g

7 K8 U& C) ~4 `1 qTVBNOW 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。! [; W3 h1 M5 w

( o. S( P0 P  ^1 D: `: \公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb# a4 @( u6 A6 p1 X, g4 v
Ingredients
. z/ |: Z' u) c7 Q5 H3 v+ B" u6 b3 r  vTVBNOW 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。For the soufflé5.39.217.76" x' S5 B7 k- g  r1 I4 `( H
·公仔箱論壇3 _  k5 S/ {3 c
600g/1lb5oz strawberries, hulled3 ^0 E4 ~5 @0 X  h: _
·
1 l1 r7 q* T. vtvb now,tvbnow,bttvb4tbspdemerara sugar
1 f1 i2 L' s) I4 {tvb now,tvbnow,bttvb·
  k! i. p0 ~5 k) d0 G6 v1 lemon, juice only公仔箱論壇% w& _% O+ a* A$ o$ @( o
·3 [' C- K+ ^3 B& T5 _
2tbsp kirsch5.39.217.769 B5 W) b* G6 L. \) I  B0 ]
·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。- h) M+ F, u. c* ]. u  I
2tbsp cornflour% N2 W$ l8 e6 n7 h6 r' \8 c- v
·
3 o' V/ G4 P. R! c8 B- U' m1 ]5.39.217.7610free-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。0 y6 Y3 Y- A0 u- `0 h# q
·
$ h* _+ H; ^; W( w$ R% p公仔箱論壇85g/3ozcaster sugar
4 F: F9 i3 g, j  w/ ntvb now,tvbnow,bttvb·tvb now,tvbnow,bttvb7 D( ^+ `( f' ~- j0 c
225g/8ozclotted cream5.39.217.76- {# S  ]  S: E4 |2 h' W: G
For the crumble topping
5 K: G0 K; D( D& TTVBNOW 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. h' J: n/ D* H
1tbsp chopped pistachios5 L, X0 b% L+ @/ _
·
4 {) c3 G' h: }$ ITVBNOW 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 nibbed almonds  N. r: w* Y) r8 A- V) i9 v! S
·
, a7 v! i8 b) k9 N3 H: W, K5 CTVBNOW 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 sugar5.39.217.76, c5 k$ r& |  r" X/ R  ~) N
·8 E" v: D# b8 ~
1tbsp rolled oats
2 J* }  w$ B2 l' qtvb now,tvbnow,bttvb·
, T/ ?5 ]6 P+ ]+ x1tbsp desiccated coconut
% @1 ]# i6 i/ dPreparation method
8 O9 J& C( [3 v- y1 g# u( K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.

0 ?8 _# p5 u* y( _6 z- ~tvb now,tvbnow,bttvb / b* e: U2 o8 n" E6 k
tvb now,tvbnow,bttvb7 e8 Z) Y$ q% l$ h

% }( p. C+ P1 P+ X- VTVBNOW 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。