Strawberry soufflé with crumble topping and clottedcream
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公仔箱論壇, {4 `, o! ^4 a: z( E
5.39.217.76$ y# n: Z% }, A S4 Y3 O- _
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% ?0 }% V. |7 C8 e! \0 WMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
; T1 H+ ~' B* Y' L- MIngredients$ ^& @* d, P; s: j6 T
For the soufflé: k3 l: Q: W [! ~8 T8 Z
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600g/1lb5oz strawberries, hulled5.39.217.76! k. N3 Q; `; f; |1 { W' R- c/ u
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) H ^+ M( `/ ~) C, @( H; Itvb now,tvbnow,bttvb4tbspdemerara sugar公仔箱論壇: }6 Z6 d% q' i8 T- x" V
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9 H# ?% ]: M% L3 T% T1 lemon, juice only公仔箱論壇2 ~% k3 P% {: [5 H l, l
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) R, s3 Y( Z( I6 ~4 @* x2tbsp kirsch
6 y' k) B( L( Q' c公仔箱論壇·
5 W! p% W- q( e# J! t2tbsp cornflour公仔箱論壇, x6 J9 H$ Q# W3 h4 a" q [
·5.39.217.763 s# y( ?# Q3 u6 n+ w; X/ x4 S
10free-range egg whites/ B7 H; B/ s ~* J& M" O, d
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' b- P0 z9 J8 g6 I7 D* t! Q公仔箱論壇85g/3ozcaster sugar
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T% p5 Y! q" xTVBNOW 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。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。9 v$ @! W, Z5 z( F9 R! Q8 z. }
For the crumble toppingTVBNOW 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 w3 G0 `( V7 x% w
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1tbsp chopped pistachios
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) ^% W( c' c9 C% D1 h5.39.217.761tbsp demerara sugar1 z9 M( ?# G- X+ \. L
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1tbsp rolled oatsTVBNOW 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。: I7 t2 ^) ?# m! n& i% r& Y8 c4 {
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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。0 Q, A$ S# \3 p$ A
Preparation method
y2 B% o; G0 k% ]3 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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