Strawberry soufflé with crumble topping and clottedcream
( l9 S9 b( ~2 J" i# P公仔箱論壇5.39.217.76$ m8 H5 S) g* w+ C% c) z( }2 j
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
' K( c( R1 G6 o1 G7 G公仔箱論壇Ingredients公仔箱論壇5 x2 k9 f* ?8 d- Y2 c
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。7 V% J2 a% {' V. O& a: K) L6 D" v, G
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% \$ f2 x) Y& O5 q3 A; F% JTVBNOW 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。600g/1lb5oz strawberries, hulled
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! G( j% Y- p& i* Y$ [) d4tbspdemerara sugar
6 A+ M2 P4 K% m( s) [' N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。- _# i; ^6 @6 D+ m
1 lemon, juice only公仔箱論壇! o+ V, i8 R- h. R, \
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5 c+ j/ y/ \% ^" m9 N. d; W3 P" e公仔箱論壇2tbsp kirsch5 A u, V/ r. L" u
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2tbsp 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 E* H5 e- g6 B/ W
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10free-range egg whites5.39.217.76: _6 ^, f6 `/ ?) }, D4 ?% {
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85g/3ozcaster sugar
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225g/8ozclotted cream
# t0 T* G5 h% m4 w% I1 S5.39.217.76For the crumble topping
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; A) {4 Q, x$ p, F1 X1tbsp chopped pistachios
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1tbsp nibbed almonds: T' ]# |2 y0 L+ U
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1tbsp demerara sugar5.39.217.76" V/ N, z2 v1 E7 Q3 s8 @0 `
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1tbsp rolled oats
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. s4 W" C& c3 W4 r! t& s5 d1tbsp desiccated coconut
9 d( v9 I1 D: _! X) W9 [% j公仔箱論壇Preparation method
- j/ @/ b* n5 [! _" F& Z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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