Strawberry soufflé with crumble topping and clottedcream5.39.217.760 n$ m! o. M6 |
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6 |- h/ Q; |. _5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
. B1 u* |, B, I9 |. dtvb now,tvbnow,bttvbIngredients4 I; g& A" T/ W& y$ Z' o
For the soufflé
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600g/1lb5oz strawberries, hulled
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# j' @9 F+ o# r2 MTVBNOW 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。4tbspdemerara sugar5.39.217.76% l8 A( f' S4 U2 d% G! U: u
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1 lemon, juice only公仔箱論壇5 }9 B# S* B! T+ |
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: o. l3 Y/ {6 g3 j2tbsp kirsch
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2tbsp cornflour
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# ]0 k0 f4 G( h( k4 U3 \5 ZTVBNOW 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。10free-range egg whites
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85g/3ozcaster sugar4 D$ o3 ?( }& \
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8 I/ y' [' b1 `& ~" X$ M: b J5.39.217.76225g/8ozclotted cream
% ?& N( O/ f$ ^5.39.217.76For 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。 G$ _- b. e$ D- L/ }+ [) G$ j
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# e7 } T8 z; A B- t- C7 ATVBNOW 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 chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar5.39.217.76$ N$ o& r0 K3 d9 v
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1tbsp desiccated coconut
! z {. i- j& U) N$ u$ PPreparation method
0 w; [6 o/ B. e0 o0 H5.39.217.76 - 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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