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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb, o/ G1 ~! |$ B. V3 O& y
/ @$ ^7 X' Y& x& x
1 M+ @5 l8 I$ h% }* d

& H4 {' G  z& A1 x+ ^tvb now,tvbnow,bttvb
4 L% w- v: \$ ]0 s" \  Z7 |  etvb now,tvbnow,bttvb
0 i' m2 U9 S' r( L, 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。' p, P% ~& \  |5 n
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.77:8898/ r* h" W7 S. G# J  u4 B) |' u
Ingredients5 I" S% i* [9 v, W+ V
For the soufflé
; s$ ]- i% ]/ ~1 qtvb now,tvbnow,bttvb·, D& e6 j, Y+ s0 h  E- U  a6 f
600g/1lb5oz strawberries, hulled
! r5 W* {# V& N5 F0 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。·5.39.217.77:88983 a6 s9 N- R" ]- b
4tbspdemerara sugar
+ Y! l% |. h% H; E4 I' Q7 n* [! X0 p公仔箱論壇·公仔箱論壇7 ]7 i! V3 b5 y/ E" l. x8 D' {$ }
1 lemon, juice only公仔箱論壇" z' B! {& e- J% M" S1 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。7 T' R& M+ \7 D$ }/ s8 ?6 y
2tbsp kirschtvb now,tvbnow,bttvb" k! w. H  v1 I2 d) O
·
& T& o- \  @, D9 j5.39.217.77:88982tbsp cornflour1 ]9 W2 t  P1 Z  |5 \7 O
·/ H8 G3 e9 i  y0 q$ j
10free-range egg whites
2 u+ ^$ c+ E1 |: G3 H& V; ?tvb now,tvbnow,bttvb·
# t& o& Q0 ~$ v, K! }, w5.39.217.77:889885g/3ozcaster sugar公仔箱論壇8 K) t0 v& x+ v; f! a2 }6 e  j
·
3 c) r% g! K; @+ K0 Vtvb now,tvbnow,bttvb225g/8ozclotted cream9 k* w; i" a/ E2 f
For the crumble topping
6 Y) @% _0 P; V6 B/ O; q7 v2 n3 o公仔箱論壇·" ?/ k, V" {0 h" P, K* b
1tbsp chopped pistachios公仔箱論壇7 q# {2 B3 X4 G. n# _: t9 B
·
! z4 u1 @2 K* n, `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。1tbsp nibbed almonds
7 H" B9 t- m. d# ^0 i公仔箱論壇·5.39.217.77:8898, G1 C9 g6 _5 R' ~1 |
1tbsp demerara sugartvb now,tvbnow,bttvb. Q! X+ E( P$ W3 ^4 X! j
·
1 V, p4 h7 S/ _& q. b1tbsp rolled oats公仔箱論壇. j! w1 F' k( G
·
6 W: F, R( }. ]9 y4 k5 R9 ]' 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 desiccated coconut
0 r& x0 J  K3 ?tvb now,tvbnow,bttvbPreparation method
- a9 R# _+ s2 h% t

• 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.

tvb now,tvbnow,bttvb, d( M! i+ \/ y/ o  w" u

: |, w4 |" D  t' P9 ~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。tvb now,tvbnow,bttvb+ @# F4 w7 O- ^" `5 F
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。2 j* L& u% h  ~& O% h2 o0 g. U