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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
; s. W3 f- u2 C! z& Etvb now,tvbnow,bttvb/ P+ }! S2 `: s! m! C! Q
1 i8 K% r4 C( I, Z* J, e/ s
4 G0 O1 x0 j9 F% a5 [% H
1 z6 p7 U! j8 f+ ~. L1 G2 l( o

: C) R, a3 O1 s! ]6 \# O5.39.217.77:8898& _: ~3 ^7 c) R; {4 L) c# T
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇* g8 F: c- L3 K* B! f8 ], V
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。% o) a( w& u. r6 B8 I. W! d
For the soufflé
5 u/ N5 T1 w5 d0 ]9 s& e公仔箱論壇·公仔箱論壇* ]% c( E2 r% y2 y, q& _& ^; {8 _- z
600g/1lb5oz strawberries, hulled
4 F: Z9 e# P' |. f% _tvb now,tvbnow,bttvb·
3 i/ k1 K$ y+ {6 |5.39.217.77:88984tbspdemerara sugar
! {7 k" }) g( j, E. y/ a5 l5.39.217.77:8898·6 _/ ]6 E: B+ `9 ]0 o# j
1 lemon, juice only
& \( W- U1 W1 Y9 ]+ m, W·tvb now,tvbnow,bttvb( o) o9 C8 ^# x2 Z$ d3 t
2tbsp kirsch公仔箱論壇* p5 E+ M6 S3 w5 P. l+ k
·
* ]9 V9 \6 g0 n2 Z. i* F# u* M2tbsp cornflour5.39.217.77:8898" l2 }' x9 c; Q* u$ W, v
·公仔箱論壇! s+ S7 t! c$ f9 f& \1 X1 c
10free-range egg whites
& f; S8 `5 a  j" T, 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。·
9 E0 ^7 U' a) {. Q  Rtvb now,tvbnow,bttvb85g/3ozcaster sugar
2 Q! L+ ~. a: G6 {' _( @1 f·9 b6 ^# h2 V/ A& S( f. @
225g/8ozclotted cream
1 v! e; M7 b# V* p' d  n* TFor the crumble topping5.39.217.77:8898/ H( `- G) ]5 ^3 T. x! a
·
* x$ b0 y, c+ e/ R# H1 [公仔箱論壇1tbsp chopped pistachios
, X" g% P6 U% n. j& C$ ~·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。) c) J7 q& v7 h# t4 V3 L
1tbsp nibbed almondstvb now,tvbnow,bttvb9 _8 L* P6 [* B7 y, Y
·公仔箱論壇3 O& F/ U3 |' n1 P! j
1tbsp demerara sugar公仔箱論壇  R7 [2 Y; z3 [# m2 [
·
* G/ N1 R# M7 U/ N/ a+ P/ Ntvb now,tvbnow,bttvb1tbsp rolled oats# U1 ]7 B5 O; X! h1 v
·公仔箱論壇3 C, Z1 K/ {3 I$ Z( @' Y
1tbsp desiccated coconut
% {& ^2 L/ v  x0 Z9 PPreparation 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。9 `) k2 a6 ^4 B' U* [: U

• 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.

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 J/ L# L2 V" B6 M, a, H
公仔箱論壇9 s! G; ?  R. L! |
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。  V; E1 i* s$ y( b0 x! e7 p
5 @. g0 m! {, X( r