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

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Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb7 I( _. I2 \" G! _) i  ?

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2 D% D+ U( Y1 Z1 s* ^$ M3 ZTVBNOW 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。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。' G2 x! k( g4 Q& H# W6 z
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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。3 k$ C, G3 }' V5 H1 [+ L0 |
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
$ b3 W, j4 i0 S) 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。Ingredients
; z4 N+ Z4 Q3 d/ X3 c7 m5.39.217.77:8898For the soufflé
( l8 O  r" q# n* N7 w公仔箱論壇·tvb now,tvbnow,bttvb) y; E' z1 N" {" ?2 X
600g/1lb5oz strawberries, hulled
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- l% m) ?% j' X+ F6 U# H9 }. V公仔箱論壇4tbspdemerara sugar公仔箱論壇. k0 C8 c+ P& x! ?8 `& i* _
·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。: q7 B$ N* l' S" s% @3 l
1 lemon, juice only公仔箱論壇, Q3 Q) _& k% z* d
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% L- ~4 a# n9 {4 [  Z) ]1 N* s2tbsp kirschtvb now,tvbnow,bttvb0 s; B/ `" j( n' j' x
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& N  s0 T1 Y; {# y" R  uTVBNOW 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。10free-range egg whitestvb now,tvbnow,bttvb6 [+ T6 g- r2 ]! R  o
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3 t2 u  [0 Q9 h5 ^85g/3ozcaster sugar
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* r5 e" L5 C6 L/ `tvb now,tvbnow,bttvb225g/8ozclotted cream公仔箱論壇* b$ V* l  g9 Z8 r: c4 Z' D7 _* b
For the crumble topping: \  M# @5 E' `; z' T2 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。0 r4 h/ |7 }4 \+ i" T
1tbsp chopped pistachios
& Y+ U. x  ^, n' w7 }0 Z- YTVBNOW 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。·5.39.217.77:88987 a/ I" x; m9 ^5 _/ y% U, \
1tbsp nibbed almonds
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; l! f2 F5 o& {) D1tbsp demerara sugar
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1tbsp rolled oats
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( j2 e' x/ y0 \  t6 G) C公仔箱論壇1tbsp desiccated coconut
7 t3 p+ s! a' V! n- ?8 ?( 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。Preparation methodtvb now,tvbnow,bttvb1 {. h# S  I* d+ B5 _, C) L! M

• 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.

4 v% L8 e/ H# k公仔箱論壇
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