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

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Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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 [5 O% B- G2 W" N+ A" F
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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。, m1 m. F. J; P, C( K0 j# i( T" [
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
1 u* |0 D- `0 o8 T& c5.39.217.77:8898Ingredients5.39.217.77:88989 k- |% K8 T5 x% H* f
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。* X9 t. D" O$ K
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600g/1lb5oz strawberries, hulled公仔箱論壇& V+ D5 ]" t1 R6 B
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4tbspdemerara sugar公仔箱論壇7 _  Y$ J: K, C4 z! C4 O- }" `
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1 lemon, juice only
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* U- J3 B; f, r, c3 F公仔箱論壇2tbsp kirschTVBNOW 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。: U6 s- ]9 Q; P4 E
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/ q6 P4 _9 f( I- x% F& M1 `0 G5.39.217.77:88982tbsp cornflour5.39.217.77:8898; L5 I& D7 i) ~+ g; b  _6 J) P
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+ o, G; \# r5 k! {' z10free-range egg whites
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  }* j& i0 r' j0 T7 [: h公仔箱論壇85g/3ozcaster sugar
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+ Y' L2 ~- l* o; s225g/8ozclotted cream5.39.217.77:8898; _1 _) A# ^3 U8 Q
For the crumble topping: \5 w' ~8 P, G9 Y
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, `3 M0 @1 i2 R  ^6 c" y" H3 g; W1tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar5.39.217.77:8898) G9 p* c/ B3 p# r: R
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7 A0 X/ ^7 a1 c8 p! `8 x6 @1tbsp rolled oats
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Preparation method
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• 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.

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0 t; ]! a. `0 N2 ]0 hTVBNOW 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。
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