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

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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。7 Q4 p/ K" k: E. E' n
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5 p+ P9 g/ \1 A& R! ]* _4 W公仔箱論壇: q6 @1 W, M; m/ p9 o
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
) g% ]" b9 k6 h9 b2 jIngredients# L- i. a: J/ I: f
For the soufflétvb now,tvbnow,bttvb& N( k* \. C' J- D$ A# S8 F; g" y. H5 @
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600g/1lb5oz strawberries, hulled
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4tbspdemerara 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。3 D+ Y* u& v! ~3 W( V' o
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' c+ }  V( u4 g0 P1 lemon, juice only/ T, N; q9 w! R/ J
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1 s. B: `8 A& A5 B/ PTVBNOW 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。2tbsp kirsch$ `: [% K4 _; a- `/ a
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1 Z3 W% f8 V/ Q5 NTVBNOW 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。2tbsp cornflourtvb now,tvbnow,bttvb' Z1 d3 a$ U2 ?/ Z; u
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10free-range egg whites
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85g/3ozcaster sugar4 S9 C1 g5 d5 [
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225g/8ozclotted cream公仔箱論壇0 r0 H& g5 n0 U9 {& V- `6 G
For the crumble topping公仔箱論壇4 |' |9 U& l* v' p( c! g% e8 N
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6 V' E0 g9 B4 U$ [( U1tbsp chopped pistachios2 e1 a9 v' L9 h% K! G
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1tbsp demerara sugar
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1tbsp rolled oatsTVBNOW 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。: n3 {9 y2 g* U; J
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% m; u  {" t6 Hwww.tvboxnow.com1tbsp desiccated coconut
! Q: l, h9 @" B公仔箱論壇Preparation methodwww.tvboxnow.com, v: a, ?' g8 J- B+ ]1 P

• 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.

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$ C# x/ @2 `, z: c) k; ]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。www.tvboxnow.com' i  {7 g/ k0 e5 g2 f( {
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