Strawberry soufflé with crumble topping and clottedcream公仔箱論壇9 U' ~. R+ A( X# ]1 `$ j
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
! h7 V& Q, J6 Y; P4 o' A( }! STVBNOW 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。IngredientsTVBNOW 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 e* |6 b! P2 V$ K1 @" i
For the soufflétvb now,tvbnow,bttvb( ]4 E3 e# Z# e. t* I- d% G
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+ P) b5 ^* z6 O( O) B$ ?, s( ^tvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled公仔箱論壇' v7 ?1 W3 R+ s; N
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* D! k+ x: l7 B7 e1 `5.39.217.764tbspdemerara sugar3 j( V4 D, p. e( f+ W
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" P- x$ M) N6 D2 H7 a- E% I. I公仔箱論壇1 lemon, juice only. L; y- K, \2 r1 w2 _" a
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2tbsp kirsch
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$ ]7 H; U$ \1 j2tbsp cornflour公仔箱論壇% E# b8 u- V9 R5 T/ I2 d% C1 R
·tvb now,tvbnow,bttvb; Y' b8 A ^$ E
10free-range egg whites7 |7 V. }' P4 _ N7 V( q7 Y) f
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; y% v* S) N7 h' 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。85g/3ozcaster sugar4 D5 ]& D2 p0 |% a& X2 B
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225g/8ozclotted cream; L. q) z t* P" s0 N
For the crumble toppingtvb now,tvbnow,bttvb4 }! {( Q2 p ]) w* H0 z
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1tbsp chopped pistachios
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5 ~/ w3 v9 ~' u( V( j# ~公仔箱論壇1tbsp nibbed almondstvb now,tvbnow,bttvb) R/ B: u% Y7 `- O* R
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. o- X1 q5 u+ c! s$ T$ x% I b% f1tbsp demerara sugar公仔箱論壇8 s8 p8 X, G/ \
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/ K9 s ?2 ~! ~5 ~4 l3 H2 M5.39.217.761tbsp rolled oats
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' o; `: b! a7 P- hTVBNOW 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。1tbsp desiccated coconut
4 e& M9 a, _/ j g. J, \tvb now,tvbnow,bttvbPreparation method
4 J9 @( c8 A: N, Y5 E8 @5.39.217.76 - 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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