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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream: F( G# e7 x3 w

9 P" d; f& q% I/ z; R5 q% Z: [
- K& _, O6 V2 U- p9 m! r* ztvb now,tvbnow,bttvb5 B- |1 {# V( T- P% w1 f5 f0 E4 O
tvb now,tvbnow,bttvb7 T4 z) V8 P4 M. }& c  m( y& d

' ^, _" [& G! ]# ^/ O4 lTVBNOW 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。- }/ X3 c* P4 U" Y2 v
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.76- K% b1 z5 |# Z6 i# v. Q) W
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。$ \3 s% w$ Q2 J5 ]) c) c
For the soufflé4 i" v" r, s4 b" @' ?
·
$ t! Q0 _" q& d, ?* j  `公仔箱論壇600g/1lb5oz strawberries, hulled
9 O. J  @- k! ]: P. P·9 m1 i8 p0 M% X7 G
4tbspdemerara sugar
: m" [5 f) B. }- Q9 \7 R5 |$ ~. z" i·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。- r4 ^3 l+ l3 \; `6 D8 x- Y
1 lemon, juice onlytvb now,tvbnow,bttvb. f* _. s5 J) q" y8 P9 R5 _
·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。& c8 g, Q( [0 l
2tbsp kirsch
# d" f! N; t( T3 Xtvb now,tvbnow,bttvb·5 e0 d( s# O& f) |3 _9 r
2tbsp cornflour
, C7 {$ T5 h: D# I+ R4 C·
  s1 X* f7 ~; ^8 n! ?tvb now,tvbnow,bttvb10free-range egg whites
6 x% b3 ^' k% r5.39.217.76·
8 K, t5 P4 h+ l85g/3ozcaster sugar公仔箱論壇0 u* p  }& q  E# e- Q
·
$ N' I) k( J% v' i3 I公仔箱論壇225g/8ozclotted creamtvb now,tvbnow,bttvb+ w7 H7 ~; ^( Z# u. q2 q
For the crumble topping
4 f: t4 K" U5 M8 Z$ V5.39.217.76·公仔箱論壇( \# {' p0 H9 _& T6 h
1tbsp chopped pistachios- v# \+ F, x0 I$ V) ^8 e% J' J5 ?
·5.39.217.76* K4 _. ~- `( v# ?
1tbsp nibbed almonds
" |. A" H/ z1 s% g# ntvb now,tvbnow,bttvb·
( @, M4 }( ]- P  j1 \1 Y# X' `1tbsp demerara sugar
& t" R$ i5 b4 w* T" w! @/ G公仔箱論壇·& `. o7 w; R# _% P3 {# A0 T2 P
1tbsp rolled oats公仔箱論壇9 I4 _+ v. e4 Z: U  H! l
·tvb now,tvbnow,bttvb# ~/ S1 F: I( l! [) [
1tbsp desiccated coconut公仔箱論壇; B+ s3 G6 X* n( s
Preparation method
" d2 d& `) R1 p3 b/ x2 p% |. p& b

• 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.

tvb now,tvbnow,bttvb$ `5 E: y) z! H+ ?6 P4 c! |+ ^, f- p
5.39.217.76# `8 w' T. {' L

+ u. I# Z) k: \" a8 h5 h9 K( q  q5.39.217.76
; }5 U0 W7 A8 }; u+ Q& x6 q$ p5.39.217.76