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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
& b2 g6 b1 y' c; z5 j6 q1 f# E( Stvb now,tvbnow,bttvb
# I4 |1 I, q) ^( Y$ 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。# q3 @* \! l, w& i9 a" p/ _  u* j
tvb now,tvbnow,bttvb6 i: y1 ^9 S3 w* ?1 I/ F

# ~  L5 R4 l2 n( Ztvboxnow.com
8 a' t0 k$ Z# m. k6 {tvboxnow.comtvb now,tvbnow,bttvb( s3 e/ g9 R! H8 P5 z
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
3 V$ u* A' N7 w% \; O: y, iTVBNOW 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
" [" Z" h: T6 S- CFor the soufflé
$ k2 }; i" @8 n% _公仔箱論壇·
( g7 _( v3 w$ o' G$ r+ j) ~tvboxnow.com600g/1lb5oz strawberries, hulled
+ @. K# c8 O% N9 R( a8 ?·
' u9 r6 o6 Y4 C8 f6 U+ e9 g公仔箱論壇4tbspdemerara sugar
: Q* v& f/ P5 X4 atvboxnow.com·2 \0 Z0 o2 _  R4 N% i4 W2 d
1 lemon, juice only
! s( H* Z4 C4 g9 m3 ]- e公仔箱論壇·- b  e6 n* E$ C" ]3 t# i8 q0 _. X
2tbsp kirschtvb now,tvbnow,bttvb3 R3 t# D) {3 S
·
) [% q4 ^! W* K& B2tbsp cornflour
: G! u8 ^+ x+ S) q! w# {: k) Ftvb now,tvbnow,bttvb·% `4 R8 H* ~# u* Z: l
10free-range egg whites
0 U/ x2 c; Z0 k2 V1 K  B6 c·# N; q: L2 I* h
85g/3ozcaster sugar
8 ^, H) f0 o0 A3 l/ G: R·
  x- N. A- o, _1 E) T8 P3 \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。225g/8ozclotted cream
& R/ z3 W' {) v6 dFor the crumble topping
% T. e* `* D5 N公仔箱論壇·
1 ], o" j" r$ t# }0 J) \3 E$ [tvboxnow.com1tbsp chopped pistachios
7 b+ N  w0 M3 i公仔箱論壇·
# I4 H6 O) q* j+ `1tbsp nibbed almonds
9 W, `! A% y/ D0 `8 G. z公仔箱論壇·tvboxnow.com7 o5 Y/ H6 A. g; f1 a0 t3 O) q
1tbsp demerara sugar公仔箱論壇9 ]( @; U" s8 u& |1 L6 p; T
·公仔箱論壇& a' k9 ^9 v4 @: j* Q! }
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。( q  _- _- p/ j1 Q
·/ _6 w( Z2 A* ^, G+ a
1tbsp desiccated coconut
: M' U' U3 M0 k, L8 h7 r2 A" Ztvb now,tvbnow,bttvbPreparation method公仔箱論壇- j4 E1 o6 t6 m* }& w! x/ x

• 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.

公仔箱論壇, i, G8 Q1 F8 G& n* Z0 [* [

/ }0 P! S+ w9 Y公仔箱論壇8 r0 v- m9 _5 n
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。1 O( q4 l( N: Q2 V4 p9 m