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

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Strawberry soufflé with crumble topping and clottedcream/ R. r" p5 B+ ^( Y  r( F/ G8 [
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- Y4 N% ^- L7 Q. x2 D公仔箱論壇
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5.39.217.761 q& p% i2 R9 A  u
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
( D( s. T4 t6 V9 r# t/ |' pIngredientstvb now,tvbnow,bttvb7 h" B4 u$ ^8 t5 S
For the soufflétvb now,tvbnow,bttvb& N- s. V7 K: C8 i, n. o: ~
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! Q4 }9 |* U5 f公仔箱論壇600g/1lb5oz strawberries, hulled
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+ X5 ^6 N. f1 g& n8 C公仔箱論壇4tbspdemerara sugar
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1 lemon, juice only公仔箱論壇' B( Z: u& b* B% U# w& F( k. x7 z+ q8 P
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. d( E& f+ _# t+ J3 C公仔箱論壇2tbsp kirsch5.39.217.767 C5 b, M. p1 W* d' R; X* g
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/ q* [8 N2 v  d! w( F4 i. \5 V7 g) ETVBNOW 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。2tbsp cornflour公仔箱論壇" I' s& ^7 J& }; C# Q
·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 q1 a2 d( V% W; g2 @
10free-range egg whites+ ~/ q9 ]+ f2 H" k/ M% Q3 l+ O
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85g/3ozcaster sugar( V6 j& L% x7 f' l
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% c! d6 H: N! O9 Y' uTVBNOW 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。225g/8ozclotted cream: U) B- {* y) w0 Q
For the crumble topping5 A7 |/ f- D2 X6 M. Y' M" l
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# {" n4 F3 X- P$ l1 |3 }4 \1 L公仔箱論壇1tbsp chopped pistachios
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3 G6 u0 g7 j7 N' q1tbsp nibbed almonds
; |; ]* X3 @( Y7 B/ }% _公仔箱論壇·/ w' @) p0 A1 u, p# j: n3 a
1tbsp demerara sugar
# R' g3 A4 s' o) ?) Y公仔箱論壇·tvb now,tvbnow,bttvb( \8 q; y" v3 O
1tbsp rolled oats; v! h, I4 n0 I* v+ X
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1tbsp desiccated coconut4 S2 M8 T2 o- M
Preparation method& F8 E7 |* S, b6 r/ B! ^6 N

• 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.

公仔箱論壇) A, K$ @  j6 \4 k
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。: t. P3 w# O7 O6 R; P9 B  a' x
5.39.217.76) f6 S: R' T7 v7 t9 f' Z
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。+ {; ^8 ^3 l# d  b