[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。$ g1 U; V# K5 w) ^
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。' N2 H9 A( Z  L% X

1 g! I) L. i. P/ M' ~" j/ C! wTVBNOW 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。
0 I, J; @+ q& htvb now,tvbnow,bttvb
5 R/ B; K" z* {2 {www.tvboxnow.comTVBNOW 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" \$ V& a9 O4 k4 O

# G, f) l; n' h* L1 i; |4 W; z( b公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
6 S' P1 A" c2 `2 r4 WTVBNOW 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。Ingredients
* D0 ~7 c& c- s" EFor the souffléTVBNOW 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: i2 k7 i# O
·
; A$ u" w  y. qtvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
. W3 a! }. F% Q5 B. t1 z公仔箱論壇·tvb now,tvbnow,bttvb! L+ a3 M, S- R6 H# j' a1 @
4tbspdemerara sugarwww.tvboxnow.com0 v! {$ A# a/ R6 {& a; M
·
9 p" }- F% D# {. b4 z  J, dtvb now,tvbnow,bttvb1 lemon, juice onlyTVBNOW 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 F! }3 b3 k' V5 f
·
; \# c$ S0 c; _7 H% `) ^www.tvboxnow.com2tbsp kirsch
9 S4 q5 M: Y# m1 d+ ttvb now,tvbnow,bttvb·
. v7 e9 z. {1 p7 |2tbsp cornflour
) }6 U9 j6 `; p公仔箱論壇·www.tvboxnow.com7 ]) k0 [8 ~! H) C, O, G% m# E
10free-range egg whites
  ~/ U0 c5 H( q! twww.tvboxnow.com·
  j+ l4 j8 g% G( u: Awww.tvboxnow.com85g/3ozcaster sugar
" H# ?9 X3 x: Z$ i6 Z·www.tvboxnow.com' K7 T' G) {% A- U
225g/8ozclotted cream
- K9 i1 R% w0 g9 J/ KFor the crumble topping
/ P+ L0 a  T- G/ w# T1 j·% n8 u7 V9 v6 M5 k$ m- @& ~% z
1tbsp chopped pistachios
8 s3 w- w$ A4 b: `·1 l7 K: a% ?& T; y! H! s1 W2 F( W
1tbsp nibbed almondstvb now,tvbnow,bttvb' P4 G/ Y: B7 N3 j
·5 I6 S8 }  B+ `; Q6 h  b9 d& }
1tbsp demerara 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。; x5 B' i# N& p% a
·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。& D4 ^3 g6 p0 a' ]- ?
1tbsp rolled oats
& B$ E( i( Q4 D9 w4 p5 d+ ntvb now,tvbnow,bttvb·
0 A9 C! z1 g3 b6 T3 q; z1tbsp desiccated coconut公仔箱論壇' b1 z/ o& p0 g3 t* f: k
Preparation method* }& o  }$ ~0 [0 O9 T# A: o

• 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.

5 L& H; T+ A5 j+ i3 \3 z公仔箱論壇
# U  g3 M: P+ }- r7 @2 I
2 ]3 d, i+ y9 k% a- ~3 g" i# ]
1 @# D8 G% ?* Y5 X) a3 Q, h