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。: q. P2 }9 p7 \% Y6 y
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb& A* c8 ?% l2 }7 t9 r+ ?. Z4 x
Ingredients公仔箱論壇/ n" P- Z' [+ S
For the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only/ b0 J7 @3 W$ r p
·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。3 n8 ]; G O8 o) p) T( R& s
2tbsp kirsch
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2tbsp cornflour0 p, m7 E0 A8 r. n
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4 |- Y: |. C: Q" V+ [' p$ mtvb now,tvbnow,bttvb10free-range egg whites
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, o6 P6 {. G6 p; {85g/3ozcaster sugar5.39.217.76/ Z7 o1 S+ E5 I
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225g/8ozclotted creamtvb now,tvbnow,bttvb& C7 `$ G* k( E" Z' Z6 E+ l3 @
For the crumble topping
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1tbsp chopped pistachios
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; B4 V' S1 M% dtvb now,tvbnow,bttvb1tbsp nibbed almonds
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, S3 Z& B H2 S2 a0 D公仔箱論壇1tbsp demerara sugar
% S( w# s) D& f$ Y公仔箱論壇·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 z3 m# w7 g$ I; a1 {" w
1tbsp rolled oats5.39.217.765 U" r1 j: O5 {# T- s% t8 ]
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2 i+ R# i/ y* \ U( \+ S7 ?公仔箱論壇1tbsp desiccated coconut
3 ]0 ]6 T2 Z, h' TTVBNOW 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。Preparation method
- _0 k+ B+ U, `" F0 e$ `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。 - 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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