Strawberry soufflé with crumble topping and clottedcream
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
& V h. f/ D. }, g: X$ Q; Ktvb now,tvbnow,bttvbIngredients: r5 G5 h# |9 P" [1 s1 y
For the souffléTVBNOW 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。! G( V# z. @; ^6 h( B# |
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600g/1lb5oz strawberries, hulled公仔箱論壇6 L3 b! @" [* U' H$ w! J" t
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$ X- n6 v) s+ e% x9 C公仔箱論壇4tbspdemerara sugar公仔箱論壇: d; k# m. }1 a) b7 W& A
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1 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。. y7 N% `; y, F) [0 n
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! b5 P; `- L( k2tbsp kirsch
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7 D3 O+ W* r, z+ A$ G; P8 @% `; n5.39.217.762tbsp cornflourTVBNOW 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。4 W Q6 A' n$ |' u p% t9 g. u
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10free-range egg whites公仔箱論壇* C+ c% U4 X! ^1 Z5 u
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2 N! Z- l3 R& b- w v8 Z公仔箱論壇225g/8ozclotted cream. K5 N0 W+ D/ {5 i0 ]" ^" [
For the crumble topping
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1tbsp chopped pistachios
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. y' w' K/ n. C" u, A! r9 w! t( I公仔箱論壇1tbsp nibbed almonds g, N% D \" D3 @2 M" p
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1tbsp demerara sugar
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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。; `, H3 r* Z5 l
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1tbsp desiccated coconut公仔箱論壇& J r. [+ d P, I' u
Preparation method公仔箱論壇$ n! p2 `% }$ \2 ^
- 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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