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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream公仔箱論壇2 M: C5 h9 O) o1 A8 Y

; e+ Z* _6 P& ~tvb now,tvbnow,bttvb
- S$ U! B  a1 v$ h( Q* n3 E' b
  ^9 b6 X9 E( \2 T' r公仔箱論壇
/ w8 d  o1 R* \
+ L& s1 N5 o4 N9 M8 N& h. p) k" ~
" C  w$ L4 b" [2 I/ ~- C# I公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
4 j7 u5 ~' y4 |7 |; g! Qwww3.tvboxnow.comIngredients
" S4 s" q  T% ~2 ^9 fwww3.tvboxnow.comFor 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。* u& o. E2 F& \- o( Y( ~" _
·
7 G! l+ o& V$ l# v) J1 Z600g/1lb5oz strawberries, hulled公仔箱論壇. x2 n; |3 a" f
·3 I. \6 S, z; N8 r/ D4 o. O
4tbspdemerara sugartvb now,tvbnow,bttvb8 }% K( ?3 K2 C5 m
·# a) p) s6 S; |
1 lemon, juice onlytvb now,tvbnow,bttvb  }7 l9 x# p- a0 |2 v1 ^
·' W0 m7 x/ A9 l0 G. R, s
2tbsp kirsch
7 U( a8 ]$ T4 E6 y( Z% L6 YTVBNOW 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.com4 p( m" p, \) c- W1 L
2tbsp cornflourtvb now,tvbnow,bttvb/ S8 f( E" V! f1 p* _& e8 l& Z: N
·tvb now,tvbnow,bttvb6 ~$ q  ]# E" A6 j: Z+ J9 ]7 A
10free-range egg whites
0 V+ t& ]' o# o$ M( g$ etvb now,tvbnow,bttvb·
# h6 I( k5 _; n0 e; J8 ?公仔箱論壇85g/3ozcaster sugar
. t7 I$ {; S$ C2 L/ {·
* K6 {" o; h; _www3.tvboxnow.com225g/8ozclotted cream
, F' P% t# B9 G8 u# f1 D0 }For the crumble topping
( a+ Z1 r2 K9 FTVBNOW 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。·
! W9 n4 M$ u8 l* f8 ?9 |# {" w1tbsp 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。, ], @! S3 _+ r- k! z
·
' J4 t; J$ u$ I' 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。1tbsp nibbed almonds
1 r: D! _7 {7 m2 V: Mwww3.tvboxnow.com·
, C$ {& }. f) x( _+ k' N( s( fTVBNOW 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。1tbsp demerara sugar
! @' r8 D6 a" Y0 D* H·
) W* J! b( o( W+ ]tvb now,tvbnow,bttvb1tbsp rolled oatstvb now,tvbnow,bttvb8 R! T, I: B1 X& k: |
·
9 H9 ^" ?2 S9 t& E; s1tbsp desiccated coconut' `7 \7 {9 f% p; X. B) k5 @
Preparation methodtvb now,tvbnow,bttvb6 T8 A% [7 Z& Y9 e8 W5 ~  r

• 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.

6 r' d9 n& g0 ^

( q( D+ V( E/ kwww3.tvboxnow.comTVBNOW 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。+ r0 e4 S$ }) g9 k
www3.tvboxnow.com1 S. b3 B% t; {, l" @& Y8 n7 |3 G