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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
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. z4 ?" @: \1 @$ |, BTVBNOW 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb8 x0 c) k8 C( b% P6 M2 |
Ingredients
5 \  w- C8 q5 ~) `' pTVBNOW 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。For the soufflé
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600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb& N- b5 m2 c/ h" V
·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& a9 F) g+ W9 H! V
4tbspdemerara sugar
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3 n( C3 `5 K/ |2 T% Y' k  m7 n8 M! S9 r/ v5.39.217.77:88981 lemon, juice onlyTVBNOW 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。! x+ p% z" X7 F7 e& T, H+ ^
·5.39.217.77:8898- Z0 Z! d& F/ Y2 P9 ^5 l; @2 J
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。: s+ n: ?! n- s% l0 V
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! `) J; e2 p6 A  s5 ^+ H! r7 J公仔箱論壇2tbsp cornflour
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10free-range egg whites) Q. C9 [/ F3 B- S3 {6 p: x
·tvb now,tvbnow,bttvb, D% v) R& |; w+ C
85g/3ozcaster sugar公仔箱論壇. K" ]0 H' N+ K: X0 {) j
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1 J# @) b- P: L' v5 N8 a0 B: x225g/8ozclotted cream
! U, k0 E6 m, u7 Gtvb now,tvbnow,bttvbFor the crumble topping
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) C7 ?/ t2 e  }' b4 T* v1tbsp chopped pistachios5.39.217.77:8898' ?( z8 b( T1 ]7 U; X( t9 l. f
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1tbsp nibbed almonds! Z# m: A) q( F0 [  l5 [
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: M; P- z1 p5 _4 l公仔箱論壇1tbsp demerara sugar
7 L( Y* J: J, @4 y2 \6 y- 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。3 r% ]) L5 I  k) H& @
1tbsp rolled oats5.39.217.77:8898  I% s5 g! u' l0 p3 D; q+ x( i* J
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; ^1 F6 T; l% i# o1tbsp desiccated coconut5.39.217.77:88980 u/ W' ?9 u# y' Z$ j
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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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。* U( |5 z; O& n; f/ Z3 R; }
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