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

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Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb, |6 K  P* b' D$ T8 r; [/ s; b) ~

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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。: D! w! _* F, d# y& F
5.39.217.76. `& `2 i1 ~6 Q  C/ [( v

6 m+ r0 ^/ ]* v* R& 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
. _! z7 ~2 y. Q5 Q7 D4 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。Ingredients
! Y2 h/ {# N/ k) b; x公仔箱論壇For the soufflé5.39.217.761 s9 \. }! c  W7 X
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1 N  X- ^: H( c5 g2 I5.39.217.76600g/1lb5oz strawberries, hulled
' `$ p! ~$ S; w6 E6 h8 z+ 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。·公仔箱論壇! w( {$ C$ z1 ~. v1 i
4tbspdemerara sugar5.39.217.76/ _5 m/ V' R( ~  ]7 N. I4 }6 A2 c
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1 lemon, juice only
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3 E" M8 s8 k& S& R, N2tbsp kirsch
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2tbsp cornflour# h1 _7 H5 g$ o& P
·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。$ i' N, @( @( N8 K; V3 `
10free-range egg whites
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225g/8ozclotted cream0 \4 k* d$ A  o0 O2 X& v5 y
For the crumble topping
8 u1 U* Q  Y4 ]3 o7 ]% V! dTVBNOW 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。·# y# ~: a* E" j2 m! ^
1tbsp chopped pistachios
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1tbsp nibbed almonds
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% a+ ?2 @. B: M& 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。1tbsp demerara sugar
+ d( F6 g! d+ h% R' k# I! ^1 v6 ^·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。5 a0 }, V7 P9 ?* d0 z; a% z1 z" l6 U
1tbsp rolled oatstvb now,tvbnow,bttvb% @' c9 D9 O# R  G4 J4 T7 `
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1tbsp desiccated coconut
" B7 T4 _1 _" }公仔箱論壇Preparation method
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• 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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