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

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Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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。, |, g' h5 j6 ]0 m5 R

8 z6 q6 V/ w; r/ W- u: l! ^6 ^tvb now,tvbnow,bttvb
( k& S$ j/ S% t" J' E; @; Q9 O8 etvb now,tvbnow,bttvb公仔箱論壇, M  u$ \$ B6 Q1 _: O6 b
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9 m7 ?# `# }7 U) l) s( o* C( Q5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
4 I- J/ k* u. G  N5 B0 @) @( Q8 ~7 t公仔箱論壇Ingredients
6 ?" k4 q8 `: R" N: A% x+ x公仔箱論壇For the soufflé
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% \: i) b* {: p+ w+ q1 W600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb8 g! p7 e8 K: E2 ^9 x
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6 k0 @) t5 U5 S' }, d; g! O公仔箱論壇4tbspdemerara sugar公仔箱論壇& g1 a; _( T* v4 y& S% v" B
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; k8 ?3 |% q4 A/ E" F1 lemon, juice only
5 T; ]/ x5 R1 a9 J% P& a8 x3 O7 M·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。' W+ E: u% H1 X6 q7 W) w: ^
2tbsp kirsch公仔箱論壇  @7 J8 f& n+ `6 u" s
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  `, |0 S; B' i8 d+ ]! D; t9 p$ j2tbsp cornflour
1 X$ ]! F. ]9 Z' h4 UTVBNOW 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' p) }% {6 {5 V10free-range egg whites
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# G  C1 m7 m  f. k* M7 ?, Ptvb now,tvbnow,bttvb85g/3ozcaster sugar
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' `/ Y% c5 m  f8 y0 [' h% w- 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。225g/8ozclotted cream
  ?& Y1 o+ N# z$ dTVBNOW 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 crumble topping1 @( Z; j+ a- R7 f* _) n
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2 M! s, w5 J$ G7 V( U- Y8 I5.39.217.761tbsp chopped pistachios8 ?/ d1 I0 V+ m
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1tbsp nibbed almonds
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1tbsp demerara sugar5.39.217.76+ h- z* f+ G! F- z/ U
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1tbsp rolled oats$ r: \9 @' L- F9 T9 v/ K+ D
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# N4 a) l- d+ ~- Q$ r1 `- U5.39.217.761tbsp desiccated coconut
( y$ P' f, u' R* d. O0 \0 vtvb now,tvbnow,bttvbPreparation methodTVBNOW 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。# [5 ?( J) D1 \$ i

• 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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# r4 L8 T$ y4 f, p) D% C4 R* t  v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。5 P" u1 j% r. `% N0 l

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