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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
( I3 R3 W  W- I) k( m, a5.39.217.76' E' X9 ^2 M( M! {# z

, o$ |8 c. H, L2 m9 G+ D6 Gtvb now,tvbnow,bttvb5.39.217.76  i9 J) t7 |/ g6 j# f6 r

+ q8 [) V4 K! |7 R# @tvb now,tvbnow,bttvb3 f  U* f% r! ~( r1 J

2 Q" e- }1 j4 p5 I' N5.39.217.76Makethe 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。) w! O# ]& W" K# ~  w8 {+ S
Ingredients5.39.217.76  p) [8 [# o4 U: p$ O1 C$ W# G1 Z
For the souffléTVBNOW 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。; q2 N0 x) V% {! \; ~
·tvb now,tvbnow,bttvb: `; ~! k; M- ~- }5 A1 a2 \6 e
600g/1lb5oz strawberries, hulled5.39.217.76' `3 ^: Y" x/ D0 V% Y+ b; c6 u8 ?6 n
·
# Q/ M7 s7 `! ~. ?/ V5.39.217.764tbspdemerara sugar1 @9 s1 W7 D8 c, h
·
: l' s5 c% E0 l  X9 d: j" a1 lemon, juice onlyTVBNOW 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; t( K8 Q& g3 Y
·
4 e0 f, `+ ~8 n7 l1 BTVBNOW 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 kirsch公仔箱論壇8 }. Y* U0 t. n: t5 N
·& g, O( y& `" R) b
2tbsp cornflour5.39.217.76$ v# T$ W+ z' F1 t, Z& N  Z* Q9 F
·
* l9 n; N9 m; ?1 i+ I10free-range egg whitesTVBNOW 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。/ z1 I  j% Y& L$ S+ V; A2 X3 @# Z
·5.39.217.76: r* \+ {2 K  @4 d3 ]1 _- ?4 D2 N
85g/3ozcaster sugar公仔箱論壇# t5 Z. x) i0 s
·tvb now,tvbnow,bttvb6 R# G# q+ I/ T) x* i1 p
225g/8ozclotted cream
1 ]$ L& n5 Z7 U. `% J2 pFor the crumble topping3 ~7 t+ J) e& H7 N* n
·
/ J5 ~9 ]! A. `3 u2 {& r公仔箱論壇1tbsp chopped pistachiostvb now,tvbnow,bttvb) j+ m! W7 ~6 P, z- J
·
  G2 g9 X, [/ K- R3 H6 n  N1tbsp nibbed almonds
" \- ~' E: D8 z3 Y0 f( h4 Y* n5.39.217.76·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。9 {8 D1 q2 M) K! h: O, M* y
1tbsp demerara sugar
7 J. \! s% W+ g8 P$ d4 L; s: gtvb now,tvbnow,bttvb·
( l& J5 b! A/ x8 B1tbsp rolled oats
6 ~8 ]9 w: w9 Z4 N% _2 ~! d·公仔箱論壇, ~6 e7 \; d5 x9 r& H6 a: S
1tbsp desiccated coconut
" d9 ?/ l# d5 A5 CPreparation method
! H& E' _+ G) X& q6 ]

• 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.

" W0 d. e9 e' S* u. ?9 Ytvb now,tvbnow,bttvb
* t! T. t# b; i  t/ x$ R5 x" L$ M( O: ]* I6 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。, Q2 u) |( M' j% J) w