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

oopsyalicia

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。7 l) q5 S+ }4 a
5 D6 p. _" i* X

/ S. g! A1 P* {: I. I: i) j1 J1 O2 _7 F% P5 D7 u

! W  @5 d8 U( h# q: A9 M7 k5.39.217.77:8898
2 m( ~3 Y2 i( k# d; a; ]" S8 o' z5.39.217.77:8898# R" X4 x1 v' f
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.77:8898' ~" J% R( P6 q2 r
Ingredients5.39.217.77:8898! @! M' j* s: X( s
For the soufflé5.39.217.77:88983 q4 B# g, z7 }3 k% o
·
* X$ q/ O( j" Q5 @, m4 D4 XTVBNOW 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。600g/1lb5oz strawberries, hulled/ [/ V4 y9 `& K9 y) Q
·
3 E  I. k2 A' p, [) x6 Jtvb now,tvbnow,bttvb4tbspdemerara sugar
% g3 W2 i+ _  i1 E" I& m公仔箱論壇·1 L$ m" Z( B2 n
1 lemon, juice only
! A5 Z- c  O/ W& Q  R6 q·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。) T! o9 P! d' {
2tbsp kirsch
5 _4 U6 `9 R0 V" z/ X·
# {/ o, W7 k( X4 v, C& [tvb now,tvbnow,bttvb2tbsp cornflourtvb now,tvbnow,bttvb. q0 |: u( Q% A) @; f
·7 r3 `7 D5 f& D) b/ G
10free-range egg whites
$ i. n. I5 |) U& B4 {' g% z/ Q1 _·, @8 W$ }  c  `' j' V
85g/3ozcaster sugartvb now,tvbnow,bttvb9 @& [, v$ g2 q8 f5 I$ r' {
·
2 O% \) P& `1 \225g/8ozclotted cream. O" x' ^4 E& J; K: |# ^
For the crumble toppingTVBNOW 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 K1 X8 m7 a. U' f  O0 Z9 J7 A
·公仔箱論壇& g8 k8 X4 L+ c- N/ N5 V3 w
1tbsp chopped pistachiosTVBNOW 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 A- n+ M0 ]; t" ~: D, j) H5 T9 C
·5 F/ c+ p2 k2 p: y0 q& R
1tbsp nibbed almonds5.39.217.77:88986 i/ R0 I% {) S( z( l& ^
·5.39.217.77:8898" J$ D6 L0 A% Z5 V5 k
1tbsp demerara sugar
0 e7 I% ~! @3 Y) A% W, f·tvb now,tvbnow,bttvb$ _( }: q' i5 \3 C( V
1tbsp rolled oats
4 Z% O- L/ O  p# v. B公仔箱論壇·+ r' {+ v( p! h- a" @2 c# Y
1tbsp desiccated coconut
3 v! |9 f8 m* J+ m6 b; M8 @5.39.217.77:8898Preparation method
% z1 i7 F, H1 \. a/ N) P9 h

• 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.

5.39.217.77:8898  X3 A' @) S. @& ]% o

0 K) e5 p' j$ [+ W. h3 j- y9 A1 F3 c" M2 K% `

1 h8 }! G, _3 g/ ^5.39.217.77:8898