Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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。7 E& c, ^6 B3 l- Z4 P- T
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3 k; e/ ]" `0 _( H T2 O. p& E公仔箱論壇5.39.217.760 W& v! W5 D. F1 `, J
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
6 D- O( e* G/ X5.39.217.76Ingredients5.39.217.760 T4 U F0 V4 V4 a; D5 n0 d
For the soufflé
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; p1 b3 f E. R' 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。600g/1lb5oz strawberries, hulled% [& T) k! W+ U6 ]( E y6 J
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4tbspdemerara sugar
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1 lemon, juice onlytvb now,tvbnow,bttvb3 O# x4 Y2 r, ?+ Y) w
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2tbsp kirsch
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2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar公仔箱論壇; R, c- Z7 w5 W, Y. W! m
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225g/8ozclotted cream Z4 [7 G! T4 h; A* t5 Y% `
For the crumble topping
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* u1 P5 @4 q, N: L公仔箱論壇1tbsp chopped pistachios公仔箱論壇5 H: o, p; n$ n. G
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1tbsp nibbed almondsTVBNOW 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。; k" [/ W" F4 A) @, N k7 U! D
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1tbsp demerara sugar
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4 I7 M5 H+ c# c: b U* y' fTVBNOW 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 rolled oats
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1tbsp desiccated coconut公仔箱論壇5 w. j# \ G- Q0 ?
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。7 ^+ ]6 y0 ]2 K0 ^
- 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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