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[甜品] Strawberry soufflé with crumble topping and clotted cream

 ,  描述: FRENCH
Strawberry soufflé with crumble topping and clottedcream6 ^2 L/ ^. K3 J( I4 n
5.39.217.76, @/ I- l0 Y/ z* K( @% R9 M

" p- K7 u" W& o/ J* ^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。* Q( a* K( T, C
公仔箱論壇6 y( M% W# r! T  p

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5 N7 F, G! I+ B/ 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.+ P$ ?8 S/ v& d0 ~; h
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。" o, g( s6 P0 R4 z
For the soufflé5 u+ F) _7 ]3 C/ x$ v. n# @
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600g/1lb5oz strawberries, hulled

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4tbspdemerara sugar
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·5.39.217.76# B4 z( f" V2 X, M9 j
1 lemon, juice only
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。! I- s& E9 {3 ^, w- j3 s
·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。8 t4 s  v6 _5 Y0 I6 E3 m4 F
2tbsp kirsch
5.39.217.760 v' Y, N6 W: H% d& }0 N$ V
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2tbsp cornflour

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10free-range egg whites
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85g/3ozcaster sugar

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225g/8ozclotted cream

- \4 \0 A. |  l8 l( TFor the crumble topping
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1tbsp chopped pistachios

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1tbsp nibbed almonds

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1tbsp demerara sugar

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1tbsp rolled oats
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1tbsp desiccated coconut

: U8 ]! c4 b, U2 z% c9 v$ Wtvb now,tvbnow,bttvbPreparation methodtvb now,tvbnow,bttvb, C# K8 m+ W2 l% U! d
  • 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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