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

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Strawberry soufflé with crumble topping and clottedcream
9 e4 w& s( r! T9 g公仔箱論壇
& R+ r4 w; r! o! O5 z公仔箱論壇
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- W6 |/ R( P: F: n1 _# ~7 e# t. E: T9 e5.39.217.77:8898
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" w# u! z/ l5 V% h6 Z% MMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.  v8 z( `; C, V! Q: ]9 \
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。. |( Y, |4 t  L, ?; M) e6 V6 m
For the soufflé5.39.217.77:8898& M" |4 O) K3 X5 l& W7 Z" e
·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 ?- M  @. T4 ]
600g/1lb5oz strawberries, hulled
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7 R6 C/ [, J* x  y9 j- q* htvb now,tvbnow,bttvb4tbspdemerara sugar
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1 lemon, juice only* C( k5 o* S/ c; u( h# T
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( p' G5 d' i$ \" \- w( JTVBNOW 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
% P+ {$ J& Z( u8 I. x4 K5.39.217.77:8898·
  b8 ]6 h/ }, W/ 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。2tbsp cornflourTVBNOW 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。! W1 ^& u% c; e4 z
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! ]$ A: O7 [/ R& ?9 `& F10free-range egg whites" N; o! F' l& h
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2 d5 z# B/ z3 b85g/3ozcaster sugar
! p1 w5 Z8 `' P1 W. R公仔箱論壇·
9 H' m' h7 y/ o/ i9 V2 W5.39.217.77:8898225g/8ozclotted cream
- S% g+ J- |. Y( s. W0 B, K/ F5.39.217.77:8898For the crumble topping
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1tbsp chopped pistachios, y& I% F% L0 e9 i
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' |( e& t9 q0 l* q( [/ r/ s  T公仔箱論壇1tbsp nibbed almonds
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1tbsp demerara sugar
) ?0 h- Z% S- N9 S" W3 P·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。+ |4 u2 J& |+ d# G$ J. z" `$ e
1tbsp rolled oats
$ M! G' d& T( H5.39.217.77:8898·
1 x* C6 V6 N5 q, l* B- J公仔箱論壇1tbsp desiccated coconut
" g: p' ]. p# {# STVBNOW 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。Preparation methodTVBNOW 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。' C/ u8 X" u; n  U$ n+ h/ Y2 R. Z' D9 j

• 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" _7 q# U/ m5 z  K* M0 T

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