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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
) [, I) C* k' e# ]公仔箱論壇
# C7 q( T4 {0 j1 ]& O  Z7 Twww3.tvboxnow.com" B) C1 s8 N* X) {4 F2 S

; b- }" @0 |; Y4 n& mtvb now,tvbnow,bttvb* r6 u6 t, t3 A1 C
/ [: v3 I$ I- Z5 N
公仔箱論壇4 c2 l; ^& X  ~" n$ B; J
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
0 V% b  }' _6 ~5 N% c& ?& J3 q9 h公仔箱論壇Ingredients. S$ |/ I" g; B* o! j
For the soufflétvb now,tvbnow,bttvb% c  y/ q/ k( {8 |! @
·
% R7 [/ R, ^% `( btvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
6 b  T" R# a1 @1 Z: K公仔箱論壇·
$ ~; K" v3 X  C$ o1 d% T/ U4tbspdemerara sugarwww3.tvboxnow.com) t3 k8 C( M; k9 M2 D" M$ O
·
! j/ ?# m; K5 V" L! ~公仔箱論壇1 lemon, juice only# U4 x! g# b) P2 b1 V' S
·公仔箱論壇- m; e# {. k3 T
2tbsp kirsch* ]2 g  T6 G* C- w" _
·tvb now,tvbnow,bttvb- K9 e) ]' b9 g( y
2tbsp cornflourTVBNOW 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。" w" g, }: t. [6 C
·
' x( B* w# J% U+ C公仔箱論壇10free-range egg whites
' D- d. Y1 s! M$ ]; ]) ctvb now,tvbnow,bttvb·
' r1 m+ U) u  p: vtvb now,tvbnow,bttvb85g/3ozcaster sugar
$ L0 @- `' H4 b·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。& ^' S0 I( J- f
225g/8ozclotted cream公仔箱論壇8 A0 r0 Q; I; s7 o4 s" q
For the crumble topping
- u! L7 o  S% I# ~·
3 Y/ r: [. I0 ]( B( T+ Q" `3 Xtvb now,tvbnow,bttvb1tbsp chopped pistachios公仔箱論壇: E3 u& t3 @4 k0 ^# r3 }0 e. r
·
7 w3 e2 P$ z2 d" v& Y1tbsp nibbed almonds
, V4 M+ c; B( C& \3 D# Z0 o9 kTVBNOW 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。·www3.tvboxnow.com: V6 t+ k% k- b# K" y  b5 ]
1tbsp demerara sugar
/ M. a+ S: ~7 C* S  y1 v0 [$ J·公仔箱論壇, Y# H' z7 O, r: w. f& E
1tbsp rolled oatstvb now,tvbnow,bttvb! h0 p7 \, E- V+ G* T
·
* l" ^: S$ \0 g9 _  {* Btvb now,tvbnow,bttvb1tbsp desiccated coconut) e  k0 u# K; d6 p/ C1 T* v8 g
Preparation method
7 D7 k4 r$ |' ~/ Z2 w: gwww3.tvboxnow.com

• 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  Q2 ~" ?$ d5 {* L5 i# ?% |
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 n1 u5 u  \+ R% u
tvb now,tvbnow,bttvb- k1 j9 L1 B+ ~2 O7 ~

% L8 v, z5 B3 D4 F6 i