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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
$ }( ?; P+ k' _/ h/ ]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。5 X: ^( r/ D( k
8 N0 O( j) p! h5 F
tvb now,tvbnow,bttvb1 W7 p' n& l: D7 D$ z: J7 S

7 y  T" I1 h' Y$ w$ gtvb now,tvbnow,bttvb
/ @% z5 H2 h" S; r: V/ hwww3.tvboxnow.com) A2 d, \% s7 ^: v
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
, h) W/ c( {7 [$ M公仔箱論壇Ingredients+ f6 z1 w& W/ p8 @) P3 F+ b5 ^
For the souffléTVBNOW 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。1 s  c8 B7 e5 [9 C
·
* K. c2 O" Y+ ~0 c+ g2 h600g/1lb5oz strawberries, hulled
& K" x2 z/ ?( Q) C·tvb now,tvbnow,bttvb4 ~: S  }5 A* k6 @% L4 E
4tbspdemerara sugar
: E( g5 P' {! z·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。" \% a3 j" x( Y0 t- Z2 Y
1 lemon, juice only
# f. T4 \7 e& W$ _* Ewww3.tvboxnow.com·: e$ z* M: z; W
2tbsp kirsch公仔箱論壇( Z5 C, n& V- l! q
·
' h4 [$ W5 i0 h2tbsp cornflour2 \# X: W+ T3 g
·www3.tvboxnow.com* m. [- G) P( i! v3 X6 l5 ]& _
10free-range egg whiteswww3.tvboxnow.com/ _% _' C4 |- M9 q9 _) z( Q
·tvb now,tvbnow,bttvb# H: G: J" ?6 S- y7 J* |  q
85g/3ozcaster sugarwww3.tvboxnow.com" J+ F" @% U1 U+ O
·公仔箱論壇0 y, ?2 }9 m  X8 r- x
225g/8ozclotted cream
0 Y; p  H9 c: Q2 J3 ]公仔箱論壇For the crumble toppingtvb now,tvbnow,bttvb- G3 V) k" W1 ^2 t$ T) Y% s
·
/ v( V8 q: _0 Y+ O. e. c2 T$ x" ztvb now,tvbnow,bttvb1tbsp chopped pistachios
0 g( A! m6 r8 a: G& ]; cwww3.tvboxnow.com·
" A  T; `1 ?5 b% stvb now,tvbnow,bttvb1tbsp nibbed almondswww3.tvboxnow.com4 m8 e& C! d; ]
·
2 I0 y# _# p0 {! _/ C% j( I0 f' ntvb now,tvbnow,bttvb1tbsp demerara sugar
" P$ V7 z6 A' P4 \6 a: Owww3.tvboxnow.com·
! F7 ^* C; `4 V1 Y7 i公仔箱論壇1tbsp rolled oats公仔箱論壇, l; s6 p4 E% x
·
& a, A4 u6 e: M0 ]1tbsp desiccated coconut
) b6 g: P. [' b- z- U$ s8 CTVBNOW 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。Preparation method公仔箱論壇3 u4 Z# o6 T* I6 i9 J0 V1 g

• 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.

: _/ n+ v. ], F9 D/ q6 j$ u9 S7 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$ N; ]5 I/ Q* s$ y: G, ?; A

9 e, w- ?4 l. e% z9 iTVBNOW 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 E5 I( t  {' Q, Q