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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream, l( W0 d6 c# ?8 K$ \% A- p
www3.tvboxnow.com1 P8 d6 d4 l) ]& S
tvb now,tvbnow,bttvb8 R5 U  |. \, H/ D

  E% E0 F0 j: s+ |# jTVBNOW 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。
% G" ?$ M1 J. w2 c  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。
' U/ N7 X- B$ O, h  ATVBNOW 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/ y  p9 P9 a" \2 g
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
) H1 B" u  B' g5 A" ?公仔箱論壇Ingredients
$ ?+ ^8 R, o. b4 A3 [" oFor the soufflé
% D3 T# u2 V3 `1 H  n, ^www3.tvboxnow.com·
! Q. B6 M/ k$ {; e! Jwww3.tvboxnow.com600g/1lb5oz strawberries, hulledwww3.tvboxnow.com5 V  @: Y( E4 N, Z9 n( p. v
·www3.tvboxnow.com; }2 [$ g- l0 U0 |
4tbspdemerara sugar
6 u1 H1 O. |2 a8 m" @9 o; A: i公仔箱論壇·
' u3 ?: ~% X& b& J; A) Z1 lemon, juice only- A; L# Q4 M4 ?& w+ m- i4 c
·6 t/ O! o. ^; g- h
2tbsp kirschwww3.tvboxnow.com" }  ~2 X9 d% G! W/ o
·- \/ Y# t9 c# c8 p
2tbsp cornflour
0 {, ]3 P! l/ o+ S& ]tvb now,tvbnow,bttvb·
, C2 w4 }% G' D10free-range egg whites4 O* U& {1 p/ ^0 h( I) J
·
. G5 V  t: r- D1 W- jwww3.tvboxnow.com85g/3ozcaster sugarTVBNOW 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。6 {# g8 m" P: E2 M6 V- \' Q
·
7 v5 X: ]1 x$ L) D, t2 j公仔箱論壇225g/8ozclotted cream
. ~- U, `2 _: AFor the crumble topping
2 m) k0 ^7 X+ O& X9 nwww3.tvboxnow.com·" Q8 W0 \8 X5 T- y+ k8 Q  E
1tbsp chopped pistachioswww3.tvboxnow.com$ T. q5 t6 t) T! `/ D+ {" [
·
5 m$ b- M9 Z% \3 \$ _3 ?1 k8 ^1tbsp nibbed almondswww3.tvboxnow.com) X+ ^$ m& }& i* }/ X4 \% Y* K* i- D
·* D" b5 i' V; D* s- |2 A9 w3 V& u/ X
1tbsp demerara sugar9 M: S: Z/ W& O8 ?" R8 |* m# u
·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。6 h2 t0 A* u! x( H+ m
1tbsp rolled oatswww3.tvboxnow.com. h: n2 J' W8 Z
·
6 q7 P: M$ C; q( ?) s; xtvb now,tvbnow,bttvb1tbsp desiccated coconut* X! T. |8 ]) A1 Q
Preparation methodwww3.tvboxnow.com0 g* Y6 G& [* x# y# M( L

• 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.

. q) k' |3 ]: c- L- q5 B( u3 O, o) |0 C公仔箱論壇 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  Y7 K# Y5 c/ x2 q, t0 D
tvb now,tvbnow,bttvb0 S, N/ D  \) X: m$ g
tvb now,tvbnow,bttvb5 Y0 D5 A2 f; T, g# S' P