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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream8 A2 j2 B7 u6 [9 j  T! p
1 o9 b% o) C4 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。% d) A7 j% I' h9 {! P5 V
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。; A7 [* P( ?( s# A
公仔箱論壇8 b: K. x. B6 Q0 B. l+ u
3 C5 V4 Q) y. L! K1 y/ z

, t: `; C: u7 W( \0 J9 y5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
/ Y+ A" F# v' c" ^, z公仔箱論壇Ingredients
( e" t6 g/ A) C! @0 \! m5 i, W5.39.217.76For 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。  }, G! b6 H" P/ v! V( H4 r
·
, j2 |! H# {! Y3 ]8 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。600g/1lb5oz strawberries, hulled
/ E) s; X7 J# C$ E; G·
! \5 i* d4 Q; U  a$ R1 O# ~& S4tbspdemerara sugar
# N7 L  n3 G! p% c# s5.39.217.76·
: {9 h% d: L* I, N5 X3 C1 lemon, juice only
2 I; f# i  Z* _! r" x# E3 N, K0 K·" N6 j+ ?( q! v$ o0 x+ O5 f
2tbsp kirsch
! m1 d. u8 q% E) b" rtvb now,tvbnow,bttvb·. s( F2 r+ O9 T" v6 }$ o
2tbsp cornflour
2 J) U, [( W; Y% i5 q  ?, s5.39.217.76·
( `/ V5 a# e- H" w* D% ^10free-range egg whites
3 E) Q( _$ Q+ q5.39.217.76·! f6 z* l5 `$ t* e$ E8 Z: V0 c8 S
85g/3ozcaster sugar公仔箱論壇. \. l9 s. r" x/ G# n
·5.39.217.768 h7 k* i9 S+ Z3 Y6 [
225g/8ozclotted cream
2 e7 w4 e( L! ~- ]$ _For the crumble topping
# J% Q$ v! F) [  C' n. n& ?8 \' 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。·% a" U! n! j+ ?% F
1tbsp chopped pistachios  n- F5 s! ]! e1 C. q( d3 a
·tvb now,tvbnow,bttvb% d( n  ], y1 b/ b' ~3 `& Q6 s4 N! d
1tbsp nibbed almonds
! W2 n# X+ e, G7 N& z5 W$ r! }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 K; ]* D9 J+ J, e8 ^. p9 m! {
1tbsp demerara sugar
# v- s# b1 c4 G. |' t# ]$ ~; ltvb now,tvbnow,bttvb·! J9 {7 x: w8 |. C( O- w0 {
1tbsp rolled oats5.39.217.76* }, v2 y+ o+ u6 V- E. m6 P- U3 Y
·
: ~/ E5 w4 h* {! b3 y5 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 desiccated coconut
2 T, T7 d4 [; D5 p" \公仔箱論壇Preparation method
9 C  Q0 k( m! n* 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。

• 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.

7 @+ [1 c$ N( c- @& i

1 z+ b- }; U5 O* h2 p
  N. c( p, O5 S$ m8 Q  h2 Y( x
7 e. i0 r) o7 ~) v# R5.39.217.76