Strawberry soufflé with crumble topping and clottedcream
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5 e5 [8 G) T. D; _ k/ h$ r* }公仔箱論壇
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5.39.217.76& V5 l$ U7 {3 B" D: N# K
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
l) i/ J# W- CIngredients( e+ a+ [5 S! A4 M
For the soufflé( f: [) Y4 j# b) j& [9 V
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600g/1lb5oz strawberries, hulled公仔箱論壇$ ^5 w# X' |) O; I3 m7 p% H
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6 I8 [' f7 o! K8 s* k5.39.217.764tbspdemerara sugar公仔箱論壇+ @3 v5 n, P, r, _9 U5 n6 n
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* _. ?5 t4 s O1 lemon, juice only
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2tbsp kirsch
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# ~6 Q- n# U9 q% W3 W3 T/ [( `+ u公仔箱論壇2tbsp cornflour7 X1 |* R9 C0 p. T: L
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+ s8 i) m$ F6 G0 I! x2 t% S公仔箱論壇10free-range egg whitestvb now,tvbnow,bttvb/ Y4 g+ ]/ b+ h
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85g/3ozcaster sugar
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225g/8ozclotted creamTVBNOW 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 _% K) Q- z/ p
For the crumble topping
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5 F) @9 Q" u1 h1tbsp chopped pistachios
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( U! ~* k9 z! @7 W2 o: G" L5 N. ~# G5.39.217.761tbsp nibbed almonds
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, m! L7 D* r4 M, b# g# V公仔箱論壇1tbsp demerara sugar5.39.217.76/ g& R6 Q7 U! `- E: A E8 o
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) X `9 g5 E& m3 g# G- A1tbsp rolled oats2 F) N+ _- u+ T% J
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1tbsp desiccated coconut
c! z. l$ V) \- a公仔箱論壇Preparation method
% U& {5 I9 N9 b# \" h - 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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