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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcreamwww3.tvboxnow.com$ J* `9 G7 h  X3 a; P! L

& Q; ?" `# o6 P' f公仔箱論壇
8 A2 e6 c4 x6 s: Vtvb now,tvbnow,bttvbTVBNOW 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 g3 d: E# s0 T0 T: ~

' z% g/ l" l( h; i8 z. Z$ q
( X' E' y9 J9 L& }3 t2 b" G& @2 d1 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。9 ?6 k  t! d* g- C( z* j. p& O; `
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
3 M! B. o% n  S+ t7 K* O* n# a公仔箱論壇Ingredients
/ f$ e' T- h$ Y$ X; @tvb now,tvbnow,bttvbFor the soufflé
- [+ l! i! E# k8 _- O9 _·www3.tvboxnow.com# c' d8 a- U  h
600g/1lb5oz strawberries, hulled
) ?* K" d0 k8 B- L0 F/ T·
+ t( I1 f) I5 m6 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。4tbspdemerara sugar
5 n, b  n) p7 F9 C5 y8 I0 }·www3.tvboxnow.com1 C  ^; H" _  [6 R7 u0 c/ R
1 lemon, juice only; P$ d" S! ]5 P& h5 _" D5 J
·
3 N2 F" [2 i. R' f& P1 S# H% m公仔箱論壇2tbsp kirsch
5 L0 i6 S; X/ [- ?; h, j$ L公仔箱論壇·
- B' ~; D: I7 i2tbsp cornflour
4 O( L# S. M/ k4 b/ L% r7 _# `公仔箱論壇·' _# r8 j0 @/ D4 I' s7 A4 _+ r
10free-range egg whites
6 |0 w' b3 W: Q/ E' x公仔箱論壇·tvb now,tvbnow,bttvb' `8 E/ ?% F) ]3 o/ N* q
85g/3ozcaster sugar
2 y0 i) W* N+ m# n·" ~5 B5 t1 D6 f6 K
225g/8ozclotted cream! y0 [- r8 Z: j; n& w7 `
For the crumble topping
0 S* w( v7 N& Y7 C8 c( ]·公仔箱論壇2 Q& R  K5 D, x: W# w
1tbsp chopped pistachios
6 k! v* X& o+ L! F4 d7 k8 W! d8 ~/ i公仔箱論壇·
- Y- i$ i' }4 T" K" _: B$ Y( o7 Q6 z公仔箱論壇1tbsp nibbed almonds
. Q$ `- ?7 Z/ [! y* D, n0 s( N3 U$ 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。·
6 e) \2 s0 k) A2 X- Q' k) Z4 P( b1tbsp demerara sugarwww3.tvboxnow.com4 p+ g) S' y# v1 T! j( `/ s
·
8 O! A5 r4 ^; \5 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。1tbsp rolled oats
# _  }. r# [) [/ O: p  n+ Twww3.tvboxnow.com·3 q1 m; i' X; u
1tbsp desiccated coconut- G8 g$ y! k; S+ t6 u1 P" p* ^1 ~# d
Preparation method公仔箱論壇- {9 p5 E, h+ x! |& O. u2 m% v$ 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.

. b5 m! p, C) O/ 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。 4 m; W% ?. h8 O9 t
tvb now,tvbnow,bttvb# I' o- x1 ^4 V' K: y

" g( D0 ]2 e3 k  a公仔箱論壇