Strawberry soufflé with crumble topping and clottedcream
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7 D% T& f1 Z, E3 _, k. c. L' d公仔箱論壇公仔箱論壇! Y2 g" Y: R7 c2 M) u, e k9 @

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! x" @0 \( S8 L( ftvb now,tvbnow,bttvbMakethe 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。. z, E; _+ _2 b! J# e) T* F+ }1 E
Ingredients
* |" M9 S- z* J: v2 ~For the soufflé1 X* i$ n+ B2 @) w4 Y k5 D
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- N1 u: a+ m$ K4 G d600g/1lb5oz strawberries, hulled公仔箱論壇* a' B( r2 @9 D. B' ^4 ~- d
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7 X" c v" n# A1 V+ S9 R( [! A4tbspdemerara sugartvb now,tvbnow,bttvb7 b# F) l" d8 ?. J
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1 lemon, juice only
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$ g9 Y. `! ]2 e- l2 u: ~+ V2tbsp kirsch
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2tbsp cornflour
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" W0 @8 S9 ~6 ?9 Q6 r公仔箱論壇10free-range egg whites
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85g/3ozcaster sugar5.39.217.76, I$ E1 ^" K( {- A& i1 J 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。: f; ^$ Y3 d" d5 ?1 G9 |8 f, G( K
225g/8ozclotted cream
6 G, |/ U: Z. v3 R7 J* b8 ]# CFor the crumble topping
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" b* U5 E8 U2 c( ?. x1tbsp chopped pistachios' U# \+ P! C7 e: ]8 m( ], Q9 _
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7 D" ^: [, S- s* R5 G6 s% q" m0 G1 mtvb now,tvbnow,bttvb1tbsp nibbed almonds
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" i+ k0 L* ^* }6 O公仔箱論壇1tbsp demerara sugar
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$ s0 y9 W* M" x+ E8 ~1tbsp desiccated coconutTVBNOW 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* M; j: z, v! k+ c" t
Preparation method5 a; N7 z) B1 o8 g! X' c7 |; ~0 }
- 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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