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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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。, j3 c0 Y7 ?6 h5 B# H! J$ k  M" F

) w, N3 E" e- hwww2.tvboxnow.com8 k, r! p/ n5 G* b
tvb now,tvbnow,bttvb5 H5 k3 b! E" Y* c! W( |. @- x9 e
公仔箱論壇1 R; Z) ^6 L! t" h5 O8 X' M9 l# j
& m* j6 L7 h) Y7 _: w! v* O" @

4 x6 z4 e/ i+ ]' b- y! T: YMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.& J, l1 w/ n: N, m  A( D0 ~+ @
Ingredients4 Y6 Q. Z) H) f9 D
For the soufflé公仔箱論壇$ T2 M; l  f' D7 `" N- _
·
- h& C( E, {! l6 h3 Atvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
: h2 H) \7 ^; v+ I" E·' q$ n/ n' }' L7 L
4tbspdemerara sugar! h# L! ~9 E1 W
·
2 _: [) B+ I" l, T3 e1 Nwww2.tvboxnow.com1 lemon, juice only* d2 H* w( G0 _) |* {
·tvb now,tvbnow,bttvb9 g7 F7 v! T3 ^0 M/ B5 k
2tbsp kirsch
  y/ t5 r8 J. o, V( X0 o·www2.tvboxnow.com' @2 U4 c, m6 F; E; d& A" p
2tbsp cornflourwww2.tvboxnow.com7 a  K9 M1 K8 ], W8 K4 ?
·
6 H8 t$ q2 @/ M8 J1 \10free-range egg whites
7 K7 B2 X( W0 ]www2.tvboxnow.com·
- H$ V5 s5 c( E& y" wwww2.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。$ \. l- c2 ~. b
·www2.tvboxnow.com- c( w* k$ `7 @2 J4 W, t
225g/8ozclotted cream
$ o: `) E7 A1 x  A  Z& {www2.tvboxnow.comFor the crumble topping
# S& Z5 q7 Z6 |+ C·
# P+ h- i1 t, W% U4 ]) \tvb now,tvbnow,bttvb1tbsp chopped pistachioswww2.tvboxnow.com# e! G7 O0 G. l, j
·
/ X3 W  p2 z2 x" H$ X: q公仔箱論壇1tbsp nibbed almondsTVBNOW 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。7 h: B6 k4 d" Q2 o
·
1 A) [& I! D6 vTVBNOW 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
, j' [( o3 {' ~6 m! f7 Q1 P- D. x  Fwww2.tvboxnow.com·
9 S/ N* `$ W- w3 U0 t8 X3 Owww2.tvboxnow.com1tbsp rolled oats
( U- U# T* c2 |2 T' s% ]& ?# H! r·9 G8 c  K/ a* Q. g% H, O
1tbsp desiccated coconut
3 R! B. L" l) E* q9 hPreparation method
1 t5 o4 b6 o' M8 G9 A& ~3 Cwww2.tvboxnow.com

• 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。; Y9 r5 a2 }: h& |* z! O, ^" K

# v5 e8 N8 F6 Z2 S$ k1 C& ]公仔箱論壇0 c, w/ l) S- _/ t% T( K

) c' b8 |7 ~7 P! C0 w