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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
' g: v6 @  T5 i: ~2 n' N" ?' Y8 E
4 y( x+ S; W( L1 T! K- T4 Wtvb now,tvbnow,bttvb公仔箱論壇* E$ r9 ~9 T. R3 F( j" n; `; [

' I) j) @) h9 B* T% @/ [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。. i. O, W( N7 B' m+ Y, Z
. }1 c0 m# C3 X" N& e
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。: t9 W! U8 m, }( s0 K4 A; Z/ {
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
+ W0 z/ a& t5 `1 O! q; o公仔箱論壇Ingredients, r9 e$ {$ Z* v
For the soufflé
2 I/ ]" b7 g9 `0 m" a5.39.217.77:8898·tvb now,tvbnow,bttvb) j& I3 d( D/ c: u3 g
600g/1lb5oz strawberries, hulled
( X( `0 X" v: Q5.39.217.77:8898·
0 u' O, T& ]( U# sTVBNOW 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。4tbspdemerara sugar7 u& W0 c& t- E1 S1 ?
·
+ \' b$ i: X* q) S5 q公仔箱論壇1 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。: D5 r1 ]0 b" y0 b+ g
·
' F' G6 |# I3 C5 ?( N8 P0 y公仔箱論壇2tbsp kirsch
) n8 d4 Z. I5 Q·tvb now,tvbnow,bttvb9 z# S. d6 w7 Y9 D% n/ h8 ]7 O
2tbsp cornflour
9 N1 L7 V% r/ O+ O/ b公仔箱論壇·公仔箱論壇3 Z$ |  D7 R% v
10free-range egg whites
/ }  Y! v5 v7 ~7 O9 m4 U·5.39.217.77:8898/ k$ B: q- R5 u9 e) I: f* E
85g/3ozcaster sugar% f3 @$ l- c* c1 w3 F& _' W. o
·5.39.217.77:88981 t( ]1 s2 i7 w& D) e9 n
225g/8ozclotted cream
0 W$ J& h# D; X+ l: O0 VTVBNOW 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 crumble topping- ]* g1 `9 [7 s8 S
·公仔箱論壇3 |$ M6 R6 F% k, s* D% C+ z
1tbsp chopped pistachios
+ G& y7 b4 F: e8 z. }& [5 }+ a9 d·
3 h1 m5 A2 t! q- D( ?tvb now,tvbnow,bttvb1tbsp nibbed almondstvb now,tvbnow,bttvb: u; ?) H* a# l4 J5 v0 t. k
·1 p' C3 C' ]  {7 m
1tbsp demerara sugartvb now,tvbnow,bttvb9 E$ _5 ?. N$ k  C; c$ k
·
. @; T3 w$ g" {# R- F" g7 ^  N1tbsp rolled oats
2 I$ O) s" `7 f! \8 ~& w·
6 Y( Z4 o1 y4 L8 v1tbsp desiccated coconut1 m- z& ~1 R$ d
Preparation method
) }( r, w' s  o# y0 j: Y* j- n

• 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.

; P& m5 P% Y  O$ ~tvb now,tvbnow,bttvb
5 @4 \; H8 j7 x/ ktvb now,tvbnow,bttvb
" _2 i, q' D( w
1 o0 r/ l/ l8 `, C5 V2 I/ z( }公仔箱論壇