[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。% j% Q4 j9 N2 X" a! E! W: c

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
6 H. a. M4 l! x" q; R3 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。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。$ S: Z# ^( O3 P; c+ u! q; W8 Q
For the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar: ~4 [% r5 g5 F- W
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8 K. I; \1 ?4 B0 q. Z1 lemon, juice only5.39.217.76. |# @9 s0 @7 w4 A1 E
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2 B" j. H. ^8 z* p0 V' }公仔箱論壇2tbsp kirsch
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2tbsp cornflour
& Q. T6 A+ N" N, S* ]$ w5 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。·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. [) l3 T( l9 X( a0 N3 {
10free-range egg whites+ {, B) m, a6 v
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/ T* w# ]0 b5 a( m# e; g85g/3ozcaster sugarTVBNOW 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。; J' Z& ]' T8 d. @
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1 [5 b! N. A0 k1 b/ K5.39.217.76225g/8ozclotted cream8 C, @( H8 O" j
For the crumble topping
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1tbsp chopped pistachios5.39.217.76" n; J  ]0 q# K+ ^
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1tbsp nibbed almonds
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4 d2 g7 ]# V0 R5.39.217.761tbsp demerara sugar% l: u: t1 Z- c+ A5 h
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1tbsp rolled oatsTVBNOW 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 C( n) ?- v3 \3 B
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Preparation methodtvb now,tvbnow,bttvb' a) K7 ?- ~% n0 E6 ^" B# Z

• 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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公仔箱論壇6 h$ _5 t9 S4 E/ r

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