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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream% r2 v! R6 j' E7 r3 {! T
公仔箱論壇3 C. a. D' {5 V% V" f

4 q, N7 }0 ~% l0 g. \3 f# o  [
. B* R8 u0 t) i+ G2 Y" c
# s2 K1 Z. T& Z+ xtvb now,tvbnow,bttvb5.39.217.762 c2 [  n/ i, K* P# i

5 }+ T# f) L4 L( `1 @4 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.
) O- Z/ S% v. z& V/ o/ ^4 qtvb now,tvbnow,bttvbIngredients
9 I5 O8 N' ?( y" T. z2 [- w- i8 I5.39.217.76For the soufflétvb now,tvbnow,bttvb' p- z; ]" w6 d1 B
·
3 v( i! ~& v9 X) W: a1 |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。600g/1lb5oz strawberries, hulled
( A5 B+ P/ [4 v9 ^) u. G" i5.39.217.76·
4 @& h; N2 g% q+ p% N8 ?/ @! X  S4tbspdemerara sugar  n# a8 N' ^6 u* V
·
  M- G0 c0 R0 E* \2 [公仔箱論壇1 lemon, juice only
# K: M7 |/ K: e0 D6 Ntvb now,tvbnow,bttvb·0 r4 T  H" N# A
2tbsp kirsch
, h& z, |( S0 e4 j- ~/ H* ]7 q5.39.217.76·7 D, W" U0 M. W
2tbsp cornflourtvb now,tvbnow,bttvb7 t0 _! Z7 [  c% B$ U( O- m
·
) D$ U+ ^6 i* g3 Z10free-range egg whitestvb now,tvbnow,bttvb' @3 |) B1 Y: J# {# \0 n* Y# l' D4 P5 N
·
( K. t  p( ?( W% e" {8 R公仔箱論壇85g/3ozcaster sugar. H6 c( @) d5 K& S- }% ^0 j- h3 Y+ U
·公仔箱論壇' E3 m6 U4 `7 z! r' l4 w7 @/ D9 q. p
225g/8ozclotted cream公仔箱論壇5 Z( u4 Y( b" |' F' a
For the crumble topping
- h6 y! R# v& R: a3 L& X, rtvb now,tvbnow,bttvb·
! l/ Q& F3 Z7 `" q$ n* X4 @: HTVBNOW 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
1 L! u3 h1 k4 a7 T2 }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 }1 k/ k  B! i公仔箱論壇1tbsp nibbed almonds
/ ]: G+ L. ~. s" `& k公仔箱論壇·tvb now,tvbnow,bttvb& s# T+ g5 r- _% P
1tbsp demerara sugar5.39.217.76$ T5 ^& w% ?( Q8 Y" t
·
- c& J0 b, f* h4 r0 P( v: T% H& ~1tbsp rolled oatstvb now,tvbnow,bttvb; i) k( I$ E5 V9 a- R; K
·1 p5 h) F" O7 I& c8 W  w
1tbsp desiccated coconut
* h* o( w. B- `5 U. c4 [; OPreparation method
5 m+ P1 m! ~  h+ c1 l; 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。

• 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.

( F7 l$ p. Y5 X( |; w
' c9 n' P6 y- S; X7 }0 MTVBNOW 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。
) w0 @/ o6 k6 {, `5.39.217.76
: U' V8 A) c! v' ]5.39.217.76