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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream# p( [2 d& {. Q; k/ U

: ]+ X" t5 S- I% l! b( C
0 @% K0 c9 _5 L7 E* j( z/ ~  T: dTVBNOW 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。4 ?- h9 R, x, O9 ]4 M$ _

3 K- ^1 R+ S) p) F# r7 Lwww3.tvboxnow.com
; K! y1 w) z3 p+ C
+ _- g; R6 E4 stvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇" P+ ?3 P5 O6 ^3 R( L3 [
Ingredients
9 J: P$ [; v- J& ~9 x4 p7 L2 ]For the soufflé
7 _% O, w2 {) U3 k2 S·tvb now,tvbnow,bttvb3 m2 A( B& O9 b1 `
600g/1lb5oz strawberries, hulled公仔箱論壇" a; Q4 W* Z9 t( [7 d  V9 {
·
# T: v( }, {: X9 Z5 h4tbspdemerara sugar; {0 W3 k+ D: q; J+ l' Z. W& p0 T. K
·tvb now,tvbnow,bttvb  T2 O2 W; O5 x' ^, q
1 lemon, juice onlytvb now,tvbnow,bttvb  Y4 r6 ?0 |' c* W( R
·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。1 N; v' M6 Y+ q- y# {; q/ |- S$ R
2tbsp kirsch5 @7 h8 y9 y' E* g1 R. R) d
·) i. I( a! j* d3 r$ h, l2 @
2tbsp cornflourwww3.tvboxnow.com6 C1 j9 {' j2 l
·; b2 G! T9 P' G* u# ]! i
10free-range egg whitesTVBNOW 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。+ y2 ~& m) V8 l
·tvb now,tvbnow,bttvb  G! [6 T' Z3 d! Z; j7 T7 V* X
85g/3ozcaster sugar
0 L: D5 _: N6 `5 n0 b3 K# Gwww3.tvboxnow.com·
/ u$ Y/ x! v: H, V# B225g/8ozclotted cream
/ N& n' z& r+ L% t8 Z$ ptvb now,tvbnow,bttvbFor the crumble topping
( E+ }! t2 z  d- @9 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。·
( B/ P9 E( M$ v9 a  Mwww3.tvboxnow.com1tbsp chopped pistachios
# O) h0 o! s* g( Ntvb now,tvbnow,bttvb·* V: A5 U, r6 _
1tbsp nibbed almonds
, d, m! o) V+ I8 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。·
) Q9 n8 E( @8 Y- n) V" V0 n$ y' c" U) ztvb now,tvbnow,bttvb1tbsp demerara sugar  A. K6 s) P5 m$ V# A6 N' v# w' i/ C4 v/ h
·
. M! \* s4 ]" g. M! Y0 K1tbsp rolled oats
$ N# F; ~/ d/ q5 G% [: t·
9 M1 C  ]( c# w! s" Xtvb now,tvbnow,bttvb1tbsp desiccated coconut公仔箱論壇9 ?2 m9 W1 ]5 Q+ L
Preparation method公仔箱論壇# W. ^6 P$ ?6 R1 x- H

• 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.

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。) n% X/ q& L& M2 E' C

; W! x5 ?* ^3 e1 g, c, c" ywww3.tvboxnow.com4 K0 o3 X, u: [

$ s8 Y: [) _) l) c) v. V