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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream( A$ l4 ]/ L, X
公仔箱論壇1 A8 ^! k) A" y! r& Y5 H; t6 k
4 c$ B) }. ~* t9 u+ ?

) m  ]6 A& e6 T) r' D) T5 Nwww3.tvboxnow.com
' q* k; `  G0 uwww3.tvboxnow.com6 [+ i0 z4 X- Y: ^! N( k

- d8 c: c0 R: D  U& k8 {$ O公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.$ L1 x- H; p& A! m) G$ `
Ingredients
7 C$ W2 L, e! t3 M# Twww3.tvboxnow.comFor the soufflé
& X2 {: x, ?4 _3 V2 LTVBNOW 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。·  a; {6 m, m: B  a: v
600g/1lb5oz strawberries, hulled
5 J4 Q3 q- v" r( p6 X- 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。·
* y5 z4 M- z, {7 P4tbspdemerara sugar
! Y6 }- B4 X( F! z4 e8 ~3 x  T·
+ b# I4 `9 I/ t/ E* u/ `3 k7 f. Y公仔箱論壇1 lemon, juice only
  _3 y. L$ `$ Y% |( `公仔箱論壇·
7 ?' f- z( B  U4 n9 h2tbsp kirsch
0 P& U+ G5 ~$ R4 {6 d/ @: z, ~' ZTVBNOW 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。·
; J& v! T) t* C' T) p+ M5 o2tbsp cornflourwww3.tvboxnow.com7 n( j' S  c: a
·
: P- C$ G- g9 [. E( d' j2 ^* {, L10free-range egg whites
% F0 P+ u7 W0 q0 J  Uwww3.tvboxnow.com·
9 r. _0 o1 ^7 V9 \8 |tvb now,tvbnow,bttvb85g/3ozcaster sugar
0 x! g; N( Y6 Awww3.tvboxnow.com·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 b5 B4 u3 k0 o% [
225g/8ozclotted cream
) a' n; `' ~; {tvb now,tvbnow,bttvbFor the crumble topping
; {5 y* w$ s* m: b+ L  N% u·+ j: k& r# f8 r* `7 x0 P% o
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。5 s8 l+ ]; c% ~5 v0 c+ W2 f
·tvb now,tvbnow,bttvb% |$ Q+ N" g& b- E& g. g0 h1 X
1tbsp nibbed almonds
  J7 B$ C' D9 B$ Z; `3 d; x( Q·
8 {8 j4 ~" X1 @! D, {, P: t1tbsp demerara sugar公仔箱論壇8 x; O) m* t. l. F
·
( J* Q' _. L( j5 z8 `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 rolled oatswww3.tvboxnow.com- A. ]. K' V5 v5 f& _. g
·
. m! Q6 y) V) B) c8 P! a7 ?公仔箱論壇1tbsp desiccated coconuttvb now,tvbnow,bttvb- y, n- S: p/ _' c5 ^
Preparation method
; T8 }. b# e) `( B7 w! uTVBNOW 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。

• 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; V& e3 P) Q7 t7 p
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。* d& ]- ]9 A) E

3 B( _. M) r1 ]! O# v1 jtvb now,tvbnow,bttvb
  D3 H+ F# c; F0 Q; C公仔箱論壇