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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
+ f# ]9 G, O1 {, l/ V3 v* @5.39.217.762 r' |6 R8 T# E0 b. L4 L# K) n
公仔箱論壇& l' ]$ h- K" r9 c5 ?
5.39.217.76/ I  Q$ d8 l+ N7 z
5.39.217.76( D: P! [! v, Q/ J# s: H
公仔箱論壇& S) h+ C3 H. y" i' [' q" Q

& L) Q) ^- k) L: X公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb# ?4 E, Z& F7 l: n* I7 Y/ T
Ingredients
6 l# z% l9 _% ]1 Z3 M5 g0 g3 W3 ?# X7 |tvb now,tvbnow,bttvbFor the soufflé
' R7 P$ C9 v( KTVBNOW 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 v, E% L8 a9 o0 T! 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。600g/1lb5oz strawberries, hulled
; u3 j* L8 b" E0 P' i* x1 q5.39.217.76·
7 v# N$ x9 f# j0 o/ V4tbspdemerara sugar
2 f( A6 Q) y' j# v9 s: u: ?公仔箱論壇·
2 l4 ]4 e* N# z! k& v" p  gTVBNOW 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 only! o" H+ B7 K5 x% x4 `- G3 O0 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。; B9 e4 d/ P* ]- X/ Y( r
2tbsp kirsch1 Y) K  j( s0 n- g6 ~2 \+ i' d7 P
·
. F3 N# n/ w# z! r' O& k" fTVBNOW 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
. n* h/ k5 f/ G) y* M7 v, o9 i5.39.217.76·
& t7 I" K3 P: K# J9 D- K$ p" U公仔箱論壇10free-range egg whites) {1 r' a" m! `7 [6 }, N0 Q2 B' Z/ V
·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。$ _' ^% [1 S. q  f+ z
85g/3ozcaster sugar
6 N5 n5 f; e8 H& U7 A0 z9 E公仔箱論壇·
& m0 _' j3 w6 V* F/ f225g/8ozclotted cream
: a: i% w5 R. q. w  Z* Ntvb now,tvbnow,bttvbFor the crumble topping
! d& n/ B9 p( `) @7 l·5.39.217.762 X& a( k5 d- }/ E  g- b, E% A
1tbsp chopped pistachios公仔箱論壇* I; |& y" U+ v
·5.39.217.76* T: Y) a. |1 R2 |: o& |/ g. i
1tbsp nibbed almondstvb now,tvbnow,bttvb- r$ H* j4 }4 Q3 J
·
) k" i5 p7 t8 o) ?- f2 L公仔箱論壇1tbsp demerara sugarTVBNOW 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。4 S9 ~$ X' L6 j4 G2 h: q
·tvb now,tvbnow,bttvb3 s9 h& ?" K* n+ U0 v* x* E
1tbsp rolled oatsTVBNOW 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 w. `3 M! W+ e' @3 t  x/ y9 S
·公仔箱論壇7 o* U$ Y1 N" Q7 M6 Y% A
1tbsp desiccated coconut
  l- y1 w" U# {2 n, n; t$ w公仔箱論壇Preparation method公仔箱論壇' p2 @4 P" ~+ U) a5 I6 q0 O

• 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.

: _# i4 ~' Q2 k0 Y  I5 l8 s
0 H+ W1 p2 y, _
- F" _/ r( v0 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。* c2 E1 K6 c; @. G% r/ ^