Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb. D6 { h5 o D7 f8 U9 F
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# ]* B7 ?; R& L& A! a' Ntvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇+ }2 H" j) _; ?
Ingredients
6 o/ h2 m: Z Y% M, etvb now,tvbnow,bttvbFor the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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! u( S3 b) Z; t I5 j3 a8 o1 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。& p7 Q5 f( k9 X" X+ b: b Z
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* y) ?) l, Y/ X8 B* U/ 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。2tbsp kirsch
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2tbsp cornflour公仔箱論壇: G- Z5 V% j: \( b
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6 j1 M: J* [* C$ e. l9 |10free-range egg whites
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85g/3ozcaster sugar/ @ P; I( W3 u9 z
·5.39.217.761 J% V, J0 J& b* e. F( I5 f
225g/8ozclotted cream
) X0 Y0 I ~; ? wFor the crumble topping
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1tbsp chopped pistachios
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0 r" y: ]* K8 f公仔箱論壇1tbsp nibbed almonds
% |5 a1 |9 k0 g1 WTVBNOW 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。·5.39.217.766 ]% G3 n0 q/ V/ P
1tbsp demerara sugar( ?3 D: A* `* ?, V0 x2 p
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' X" N* j" K, N/ F5 M4 bTVBNOW 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 rolled oats
$ N( p! Z0 \7 f3 ^2 T8 `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。·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 g; z$ R* C/ _
1tbsp desiccated coconut
9 f2 i- Q) e, D; FPreparation method
- N- X; p* J3 M2 y9 v - 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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