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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb) F. h6 q$ ^4 K, d( R) f( V

' V, w. R6 J+ J, V( p
% F7 B* v$ p5 f2 K8 }8 ntvb now,tvbnow,bttvb
$ T2 E+ U3 s: v5 ^. D' R* w3 P+ N6 Q公仔箱論壇
% n2 A7 e8 s! A! U  otvb now,tvbnow,bttvbTVBNOW 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。$ P! `2 U, f/ n' O  H  B) {+ l

/ H8 ^  s- Z  D7 `* Y. 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇$ f. Y! ?( _% V$ Q, m
IngredientsTVBNOW 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 _- w* M( \) y& w" A' U
For the soufflé5.39.217.76* I+ z* Q5 I1 t; G
·tvb now,tvbnow,bttvb! S9 ~% A* U; U, r7 L9 z9 s
600g/1lb5oz strawberries, hulled公仔箱論壇. G2 o# O+ Z! A7 d4 j
·5.39.217.761 A5 n# a& r# R% B" v3 g
4tbspdemerara sugar公仔箱論壇3 ]4 ~7 L. N% l1 Z- }$ t" o0 w# K* B8 w
·3 {. h8 t3 g. S
1 lemon, juice only
- r, X( \: b7 w) k8 t8 Y& B, z8 q  \tvb now,tvbnow,bttvb·tvb now,tvbnow,bttvb* t) p3 m9 Q1 n2 w+ s) G* g9 D
2tbsp kirsch
. P  x$ a6 U! {4 r公仔箱論壇·tvb now,tvbnow,bttvb  |' k1 @: X- f* S
2tbsp cornflour) m9 @* t$ v9 _  I0 M+ A6 O- w: z9 [) m( p
·6 o" v% f# }" T. r/ Z
10free-range egg whitestvb now,tvbnow,bttvb6 x0 X& }* h. k8 g  Z" g: D
·
$ J; w% i* ~5 Q5 u7 Q. P85g/3ozcaster sugartvb now,tvbnow,bttvb3 K+ X1 U" ?9 J+ P- Y% r! J
·
, e- {" v7 ~# o( Z) n% D225g/8ozclotted cream5.39.217.76" N1 o& o' d) I1 A. L. D0 {/ p4 x
For the crumble topping$ i0 |2 M4 I8 ]6 C, {$ _
·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。* R) m# h6 O: }; j% _, U' v9 [
1tbsp chopped pistachios
) v& g5 o/ G: k! ttvb now,tvbnow,bttvb·
  a1 t, F' d  b! W9 O% u1tbsp nibbed almonds5.39.217.76# p' ^" l( `9 ^/ I# q( O% Z
·
* N  Y- S( R9 B- s公仔箱論壇1tbsp demerara sugar$ y1 E. c+ D1 e, {, P1 x
·/ B5 T, r. O  }/ \4 E
1tbsp rolled oats
( `4 U/ U4 g) H6 R$ Y$ f5.39.217.76·& i3 z  ?2 {0 G1 X! {0 I
1tbsp desiccated coconuttvb now,tvbnow,bttvb; Y: |" \( D3 g6 C$ N# i4 p0 e/ R7 ~
Preparation method
9 h7 C# z: ]3 r$ r% J. Z4 v& a

• 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, ?& A) M! i+ x% E
公仔箱論壇3 H0 r: L" L$ i" J1 \

, O3 a4 G6 [# }% h7 @" l" n公仔箱論壇
) s/ R7 f2 e5 c- u