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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
8 N9 S3 K* z+ P, _tvb now,tvbnow,bttvbTVBNOW 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。$ A2 {4 v! ]4 V1 Z
' P  x3 q2 _& [+ w1 T0 N

0 @+ j" d* }$ R( j) [公仔箱論壇公仔箱論壇, X: x  H; @- ?$ ~  B2 U' O
公仔箱論壇/ ?; E# o, a' T

3 u4 `( G7 {+ a6 m3 T; ?8 Otvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
  R4 {% N6 K$ n% F9 N3 h公仔箱論壇IngredientsTVBNOW 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。6 V; M( W8 c8 ^1 j1 s' M# C
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。4 d" _% K0 s# u( \5 u0 i6 R' x
·
. f2 a6 @# y' D* I8 @公仔箱論壇600g/1lb5oz strawberries, hulled5.39.217.771 U- o7 _  d4 y' t+ J* a8 J
·  k$ j  J& w  T7 ~: x2 P5 Y
4tbspdemerara sugar5 Y5 e$ Q; `, A) B" ?4 _3 p& Q
·- b# c# u8 y( i3 ?5 R
1 lemon, juice onlytvb now,tvbnow,bttvb2 x: `/ t" }. J3 Q4 D  D6 ^8 E
·公仔箱論壇# O3 l. W# z+ I" d& v! {
2tbsp kirsch
8 o, ]" \- d+ ?7 u, o% s9 nTVBNOW 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。·tvb now,tvbnow,bttvb4 ^' C! v0 d1 f1 t4 x
2tbsp cornflour
& s# L8 L; K4 V( G; o5.39.217.77·+ p0 ]  v  g2 I3 e# {- ]
10free-range egg whites5.39.217.770 Q6 W  J0 j/ `
·" Q; Q$ T+ O, j$ N" V2 l  b
85g/3ozcaster sugar5.39.217.777 y+ n/ }6 M, l1 d% z; D/ Y1 x
·5.39.217.776 P: y6 |0 L$ l9 n+ d
225g/8ozclotted creamtvb now,tvbnow,bttvb/ p, x+ ]3 W$ e) v
For the crumble topping
. u3 L& \6 E8 x9 K- V" ctvb now,tvbnow,bttvb·" b: q( m9 q) B# W$ d# o
1tbsp chopped pistachios公仔箱論壇% g# i& h3 q' \1 S9 _
·tvb now,tvbnow,bttvb0 n5 z% o4 \* D
1tbsp nibbed almonds
# Y0 N; c2 i6 l# O+ L7 g4 }: XTVBNOW 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。·# V7 G; p. k7 Y4 W! B, U* v
1tbsp demerara sugar* `2 S- ]/ t2 M6 ~: W. G
·5.39.217.77/ W- F; {/ z  ]6 U1 o' {. z4 ^
1tbsp rolled oats5.39.217.77  J6 P( ]4 ~& r+ P  R  V
·
" i2 m1 q* B: W! U1 g公仔箱論壇1tbsp desiccated coconut公仔箱論壇) u9 P  S2 S/ G- D) l
Preparation method
- a4 N+ n% B$ z1 n3 j0 `5.39.217.77

• 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.

; L2 t! @$ ^( s" A- X% K9 B
5.39.217.77& f' N3 m  r5 H% U1 D1 q: V3 Z
6 X7 r' Z& @* q9 P$ q- `) V+ D
- A' L; M& a; R# D7 k/ M7 a, l