Strawberry soufflé with crumble topping and clottedcream
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+ u, c/ E1 _! l" N3 {9 x; {. d# v公仔箱論壇
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7 o/ @0 M; ?+ [- K9 y0 r; ?5.39.217.76
+ y3 U% C; X9 k: ^% Q( tTVBNOW 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。 5.39.217.76& P( ~' l7 V! j6 s. B, O
3 I( q' ^+ M6 R$ P5 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
$ g! ^8 u' l2 R3 c* MIngredients7 V+ ~7 q( ^2 F Q; A, _2 P3 y( C
For the soufflé
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600g/1lb5oz strawberries, hulled
$ R1 X2 }* a* b5 O. r: T0 w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。. \0 J8 r/ D1 l7 y4 Q) q7 `! f% T
4tbspdemerara sugar
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" C6 r0 k. P9 P5.39.217.761 lemon, juice onlyTVBNOW 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。. F! Q: @' j3 J6 ~- C, c
·公仔箱論壇! y& r7 G _4 F$ s" r& H" z
2tbsp kirsch5.39.217.76% X. h6 a" z, q' q
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2tbsp cornflourtvb now,tvbnow,bttvb$ o: s# f2 P$ W2 _" s
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" _+ T( F' v1 Dtvb now,tvbnow,bttvb10free-range egg whites公仔箱論壇1 P* R" x: o7 E
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85g/3ozcaster sugar
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225g/8ozclotted cream5.39.217.769 E3 e& m- r! i( l: ?; i+ F
For the crumble topping
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; ~4 p; l) p# E3 ?. }, _8 \& ~公仔箱論壇1tbsp chopped pistachiostvb now,tvbnow,bttvb$ d$ Q! l6 q* D0 {
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6 q W) n9 K" E" Btvb now,tvbnow,bttvb1tbsp 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。/ S' q2 K5 y; z
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1tbsp demerara sugar
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1tbsp rolled oats
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5 x w6 X; r' }3 H$ rTVBNOW 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 desiccated coconut7 T0 @" K) j: W
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。 u. Q2 r$ y7 g" y! Y) t. Y0 k$ ?
- 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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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。2 i: B) }% {2 ?
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