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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream公仔箱論壇' u( L5 X. }* W, L

! Z5 I# n! H0 J- @+ w6 ?# @+ I8 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。$ k" {6 Y3 J0 t+ ^) \

  F6 |& {9 t# B4 E; b' S4 B+ ctvb now,tvbnow,bttvbtvb now,tvbnow,bttvb5 `) F4 I' o( T* M7 N
! Z8 d( R' v" Y2 p1 P" @: b

8 [/ i) ]1 d0 _4 T  {6 b& ztvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
: C" n6 i% v! e/ q& ]% F2 }公仔箱論壇Ingredients
. V' n6 e6 t+ M! H9 Q5.39.217.77:8898For the soufflé
0 Y3 I$ y6 B: M8 L公仔箱論壇·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。7 _9 J& n; |' n
600g/1lb5oz strawberries, hulled
1 `  e# N4 N( k. I1 ~& _+ C5 ?! \·公仔箱論壇+ t, C8 L6 N! A
4tbspdemerara sugar公仔箱論壇/ I3 I5 e4 h: G- [
·' q% z8 t8 W7 \3 |: Y
1 lemon, juice only
2 Y  r/ x5 j3 b; M; p9 |公仔箱論壇·5.39.217.77:88986 X- J- j  d. N; y
2tbsp kirsch
  _6 g9 B6 q9 }& X/ ttvb now,tvbnow,bttvb·5.39.217.77:8898: }& A+ S4 Z3 l% U* y
2tbsp cornflour5 ^' P0 X# H4 h$ [2 J8 D5 U
·tvb now,tvbnow,bttvb! e1 K* n. d  b8 z
10free-range egg whites
" R# f9 J6 R4 s5.39.217.77:8898·
) r  _7 M4 E! ^- S" R# v公仔箱論壇85g/3ozcaster sugar公仔箱論壇& O0 @) j' ]- D% ]
·+ H) x0 U5 S7 @. s6 z5 V
225g/8ozclotted creamtvb now,tvbnow,bttvb; j( ^- L) v* P
For the crumble toppingtvb now,tvbnow,bttvb0 R/ F4 ]6 X' n! Q( t4 [
·
+ ]3 f, M8 N; q$ j* W; k2 p% X1 W1tbsp chopped pistachios公仔箱論壇9 }# B( Y; K5 h: _2 p
·
9 G- f! M; Z8 F: `公仔箱論壇1tbsp nibbed almondstvb now,tvbnow,bttvb/ Q$ Z, w+ C" o) m" y
·
$ m* U, f# p, Y* A; y6 m. Y$ 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。1tbsp demerara sugar
/ T) {6 }  H5 _! q+ n0 f公仔箱論壇·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。7 y/ Q7 S) Y9 k( @$ h
1tbsp rolled oats
( H. @* [6 {' j( J7 i' }" C, \公仔箱論壇·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 H' T8 ?; }) g! v
1tbsp desiccated coconut5.39.217.77:8898% S3 z/ ~$ H( O) K
Preparation method
+ j% Z8 o; @" B, _  j9 x

• 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.

6 y4 _5 z; y, N公仔箱論壇
) @8 q& a( R" y; w# ]: ~# 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。公仔箱論壇5 A% D( Z9 o: O

( z7 g& `( M% Z5 {2 Y# X