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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream% `4 Q2 w+ @! V/ K1 q$ S
- E( O1 L' J" Q
tvb now,tvbnow,bttvb) s# w- C, b/ ]2 y9 f3 O
2 B' a, n) ?% T% k; i, G
5.39.217.76' L; u" K  p' e' g% k2 `2 J

% u$ L5 m* i+ x
$ p# z2 w1 m% ^4 }% {9 `0 i5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.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。, c1 ~+ v5 q' d0 n
Ingredients4 Z2 Y6 K8 _) h  D
For the soufflé
- |% C( c% D+ \0 Q8 P5 [) y, f* QTVBNOW 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 [: G4 f* V& P; Y# H0 _600g/1lb5oz strawberries, hulled
# Q- v- L) M9 K6 S·# B( C# y( n  U; y# u$ E3 H
4tbspdemerara sugar5.39.217.76. d3 I- z2 l5 t: b3 I( a
·tvb now,tvbnow,bttvb, P, k  p  G6 R' K6 L
1 lemon, juice onlytvb now,tvbnow,bttvb2 ^  Z0 w- S$ G) d9 t) t
·- q% L$ a) V% d3 \  l
2tbsp kirsch
7 L0 {' r; _/ J0 t, wTVBNOW 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' m- r+ j. }* q
2tbsp cornflour5.39.217.76+ I+ v% s' d# F! {' j
·tvb now,tvbnow,bttvb, |: P0 k/ U& L  ?6 w4 a
10free-range egg whitestvb now,tvbnow,bttvb) B) A2 H# }4 k
·
1 ^0 u6 c- t5 b: s- c5.39.217.7685g/3ozcaster sugar  `: s3 Y0 X' m9 @
·
" f" U9 r) |6 H5.39.217.76225g/8ozclotted creamtvb now,tvbnow,bttvb3 {5 p. S, B$ U/ `7 M/ m* @
For the crumble topping
& V4 K$ ~- O5 U+ H" [" r  p·
8 C5 Q& ^7 Y9 L3 m& D( C5 ~. Jtvb now,tvbnow,bttvb1tbsp chopped pistachios5.39.217.76( k1 v6 \7 k. F& w3 m
·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。, _! t2 }6 X9 I/ u4 ?
1tbsp nibbed almonds
2 |; G! g6 R% e, V0 Y( V·5.39.217.76( N& ?. E: R7 |. v/ x) Y, I
1tbsp demerara sugar
- n1 l2 D; P. A+ n2 {: g) @4 }8 d5 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。·公仔箱論壇0 V& E" M4 z0 W7 n. s1 U0 P
1tbsp rolled oats5.39.217.76" h3 W4 H" X7 j
·公仔箱論壇1 E4 T+ g5 e$ o: N' _1 L7 N+ B& J
1tbsp desiccated coconut5 s7 f7 A5 k/ m
Preparation method公仔箱論壇( t0 ]0 r" o7 ?& Q7 L

• 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.

& K/ m+ C$ G& r

1 |1 [  |# w- m! [( [8 N: H# i) {, x. `  t/ w
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。  R0 g$ I; m. m; P9 u1 A