Strawberry soufflé with crumble topping and clottedcream5.39.217.769 A, s# w8 I2 S
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2 R, J( `- v) f8 [2 t7 O5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.: G3 A% H8 D$ o" D4 |
Ingredients
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# z$ h3 K4 m; A- z; {5.39.217.76600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb6 b' k/ a# H3 j* Z' D, A
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& F" t; B3 {) }$ g1 A5.39.217.764tbspdemerara sugar5.39.217.76% I$ ~' B0 q: Q/ Q
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1 lemon, juice only
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2tbsp kirschtvb now,tvbnow,bttvb3 G9 @- M# U+ P# B5 Y4 I% p
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2tbsp cornflour
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10free-range egg whites0 _1 N* j& B& G$ Q. u3 f( T
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' t2 z# Z; K. y$ F& h5.39.217.7685g/3ozcaster sugar
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225g/8ozclotted cream! W& I, M4 N4 M( x
For the crumble topping
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3 k$ I) D5 u4 t$ h1tbsp chopped pistachiostvb now,tvbnow,bttvb- \+ @' \8 `! \# d) n
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1tbsp 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。" F; j; \6 u$ `* c- D0 O4 a1 \) e9 Z
·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。- }" c H8 B; a, R6 S/ T6 f
1tbsp demerara sugar
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3 R0 n% u& j( ~1 K$ g* Q+ w! Ntvb now,tvbnow,bttvb1tbsp rolled oats3 T9 I! L1 W8 d! v4 h; j5 ^$ i9 g
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1tbsp desiccated coconut公仔箱論壇 b* l" d3 p' {, E
Preparation method5.39.217.760 m" e3 r$ a7 {
- 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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