Strawberry soufflé with crumble topping and clottedcream8 M' H E* f4 {) b
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.76% X( T/ }0 [: V1 l' P7 q$ _6 f
Ingredients
% r# }5 E: v% b1 h+ Y2 ZFor the soufflé5.39.217.765 K; [- i' N' d. g; S
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600g/1lb5oz strawberries, hulled
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+ T. I: E* i. S) I2 ~0 p4tbspdemerara sugar; m+ n+ n8 I0 e! ]6 ^5 U! m
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1 lemon, juice only5.39.217.76) v* U: k* l8 W, I2 A" Z: @
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2tbsp kirsch2 p0 ?$ B- m( h6 @
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2tbsp cornflour
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- ~# ]7 a; @& w10free-range egg whites公仔箱論壇4 o& V& k; ]( {
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" N2 M5 L* K* T/ ]1 @4 n85g/3ozcaster sugar5.39.217.763 i z4 O' d9 j f% i- N7 \" s- C
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225g/8ozclotted cream
" x! }/ o* X9 Z5 O, x8 XFor the crumble topping
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1tbsp nibbed almonds
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) J' j g1 o, s+ t0 R1tbsp demerara sugar
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; A$ F/ s3 l- N# L+ C5.39.217.761tbsp rolled oats8 }9 P, ]9 l1 j _1 t+ x! z
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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。0 z$ T8 m4 ?1 |, ~$ R- C
- 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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