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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
4 e8 ?; t4 S, I5 hTVBNOW 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。
' V7 n3 V- a0 I2 x5 H# b
( j- W4 v3 Q4 G! \6 |% u6 e, Z( E/ p2 p; i& r% k3 U0 A4 |

, f, ~8 E( g- M$ V( 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。
  j/ \" O; k' P! O! R$ C# z3 Itvb now,tvbnow,bttvb
/ b9 `& k' H0 M  q6 ]) N7 HTVBNOW 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
) Y$ O- W9 O3 W3 ?  n$ O1 D6 FIngredientswww2.tvboxnow.com7 ]7 L( T# p0 j
For the soufflé
/ m' j  E: c1 S& f8 Ntvb now,tvbnow,bttvb·
2 E% w- W9 X5 L8 c7 N3 Q& U600g/1lb5oz strawberries, hulledwww2.tvboxnow.com1 U! q% `* B0 R; o
·
; T6 s! i% G1 E2 j4tbspdemerara sugar  [* |$ X" i; E2 \2 f1 H
·www2.tvboxnow.com  z: N6 p$ B& C9 k$ [$ }
1 lemon, juice only
( \" i; J, T1 }tvb now,tvbnow,bttvb·tvb now,tvbnow,bttvb8 f( c. n8 D: w( B  I( n
2tbsp kirsch
. D0 p0 Y' i) P4 S7 h·
' C9 N; P( e3 t+ H  A$ T; jtvb now,tvbnow,bttvb2tbsp cornflourwww2.tvboxnow.com; g1 g% g7 S# [
·
/ h1 P8 e& G0 g2 A! f/ D: q. S7 i, 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。10free-range egg whites
  ]( D- f; z7 n9 u- T5 d0 \·
* B' V% f& t& }5 \' [  qwww2.tvboxnow.com85g/3ozcaster sugarTVBNOW 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& j5 G" y# X4 h% y2 d/ N) _8 r
·公仔箱論壇+ b6 e: [. y' W& K
225g/8ozclotted cream
4 s8 C' X) a6 c. E) z& ~3 Y& Z公仔箱論壇For the crumble topping) T0 s7 _! L4 T8 g" U' h
·公仔箱論壇0 Y1 O0 j! a8 _0 m, z9 g! }) ?
1tbsp chopped pistachios$ n; T" y2 K8 T5 y) d  t$ O
·) X# t% l/ N  P/ [& q6 \+ E/ a
1tbsp nibbed almonds
$ x( f# N* [0 ~2 S9 Uwww2.tvboxnow.com·
# q* o. a: K3 P& s: R( `& A, a1tbsp demerara sugartvb now,tvbnow,bttvb9 P7 z" R- K9 h
·
( K" q! t$ e/ A) J3 p3 N/ B公仔箱論壇1tbsp rolled oats公仔箱論壇/ _7 {0 L0 |, [/ N6 m- g
·
* Z9 J. I5 }9 ~+ ]4 ?+ {5 ]5 S6 mwww2.tvboxnow.com1tbsp desiccated coconut
9 ^3 @/ }8 t& Z" [( awww2.tvboxnow.comPreparation methodwww2.tvboxnow.com3 _0 v' t! z6 ~

• 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; s+ I1 g8 @2 ~* e6 R7 g0 y% 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。2 }/ |- c; p* N$ x  u, D3 ]6 _) R# N

, Z- d# g% E+ a9 j8 N( }1 f3 etvb now,tvbnow,bttvb2 U* X$ C9 I5 F* j8 W" ^2 I" w0 c6 Y