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

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Strawberry soufflé with crumble topping and clottedcream3 `& h& t5 {% }+ P  k$ k, c

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, P+ L% L& [. m* ~2 _tvb now,tvbnow,bttvb
$ h6 @* Y1 |. J# I, S公仔箱論壇
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! ^$ ^' X- A4 i& j  g# i6 t! eTVBNOW 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.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。6 X3 _& w  [5 k; t8 O+ G: O
Ingredients
9 q; v3 ]- M3 o# X& ?For the soufflétvboxnow.com3 ^7 |1 \, ]6 M# G
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1 i, \" t2 K1 A3 `$ f9 n. y0 y公仔箱論壇600g/1lb5oz strawberries, hulled
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; g5 j# F: i* D  r公仔箱論壇4tbspdemerara sugar公仔箱論壇+ `) O$ i( P5 h% Q5 y9 {9 o; T: Y# f% }
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" [' g  z% O( j* Gtvb now,tvbnow,bttvb1 lemon, juice only公仔箱論壇: P2 F* k" z: V0 C8 B5 M8 E  T( R4 L
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2tbsp kirsch
* `" \- v0 v3 R·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+ @* i# l' e( o3 M( a' m
2tbsp cornflour
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; M. e6 q' A+ o- e- ^$ n( u公仔箱論壇10free-range egg whites
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85g/3ozcaster sugartvboxnow.com# H- v5 \% P- \/ m) H+ L* }3 G
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* o6 @/ U6 P2 C2 ?+ 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。225g/8ozclotted creamtvb now,tvbnow,bttvb3 ~7 D) ^8 a7 z8 Y
For the crumble topping
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! V/ f7 b% d4 g1 M1 ]: Dtvboxnow.com1tbsp chopped pistachios公仔箱論壇1 ?0 Y) d& _% Z% @# @
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1tbsp nibbed almonds# S6 T- J: O. b7 n% v
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1tbsp demerara sugar公仔箱論壇; Z/ k7 o4 S- p
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* g* _/ ^" |) Q7 M! g1tbsp 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。* P  A% \$ V1 i. A7 m
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1tbsp desiccated coconut
6 e5 P9 T' k# F6 a( [: k1 s公仔箱論壇Preparation methodTVBNOW 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。6 \& V6 B/ l  T/ G2 B! `# P2 H9 q

• 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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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' L7 W  G3 a( h3 {: k

( }8 ~. P+ a4 q5 v  ^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。tvboxnow.com" a$ X. i: |' |9 X* n8 b