Strawberry soufflé with crumble topping and clottedcream
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9 H2 D! K }% W) @8 ]0 p: P3 A: s公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
6 D- @6 u2 o( Y0 V3 } L3 Ftvb now,tvbnow,bttvbIngredients9 m& P7 M. q- s2 z7 ~" |; Y# x
For the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only
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6 ~0 R0 s9 O" }tvb now,tvbnow,bttvb2tbsp kirsch
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2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugarTVBNOW 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 D* {- o3 [# J6 P J" _8 A4 g
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225g/8ozclotted cream+ t/ a$ ?/ d; W& s; ~; }* q" a
For the crumble topping
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& ^( p" l9 F6 X2 g# p公仔箱論壇1tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar
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1 w3 G$ K& M$ I: w' I# n1tbsp rolled oats
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Preparation method
- v4 U! S% C4 U+ V公仔箱論壇 - 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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