[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。0 W: c+ n+ B: @! B. B. n. Q

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' e4 U6 f2 X* Q: n- o5.39.217.76TVBNOW 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。- h! T7 A5 u8 B
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
" [4 ?% E4 y3 L& f: G8 |* ~  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。Ingredients4 z' X) r+ ~0 Z( J" H! W; g- h
For the soufflétvb now,tvbnow,bttvb5 x; F+ e1 j, _
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! ]; K( x- h  D* D2 G9 J& U& B5 S7 B4 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
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+ I& W  s7 l+ J; tTVBNOW 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。1 lemon, juice only5.39.217.764 H5 O4 ]. i9 s  q
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' U7 F  X! J7 [' L, x  v0 w2tbsp kirsch, J# A0 e; I7 `1 F
·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。2 |; D" M+ y2 @8 d' g& }" N3 n7 @
2tbsp cornflour
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10free-range egg whites
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3 M  R& G5 H6 ^3 Y: V9 \6 O5.39.217.7685g/3ozcaster sugartvb now,tvbnow,bttvb; i/ x( |4 b2 X5 Z2 w4 o
·tvb now,tvbnow,bttvb$ s8 `1 k1 h7 F% s( ~& y1 r
225g/8ozclotted cream公仔箱論壇# A# B4 l% a: c8 C2 B6 [3 p
For the crumble topping
5 @, p9 G" W3 |. P& x! Q: L公仔箱論壇·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。% Z0 g3 m8 ]; g. z: B; a4 g
1tbsp chopped pistachios
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1tbsp nibbed almondsTVBNOW 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。9 F$ h4 f- e+ t$ C! y
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1tbsp demerara sugartvb now,tvbnow,bttvb2 ~" K* \+ G6 w
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# h' n. p: Z- c* c1 s公仔箱論壇1tbsp rolled oats
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1tbsp desiccated coconutTVBNOW 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 `# g+ ]+ v- x0 j6 p
Preparation method3 u% S! V2 Q3 s# S1 f! w$ q( @

• 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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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。- U6 F0 h( j" d# E  ]2 |
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