Strawberry soufflé with crumble topping and clottedcream
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+ E. M& g2 u% A% G! ^8 q公仔箱論壇5.39.217.766 ?3 l. G! v# W$ K
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5 _- S- ^1 N4 l: S+ vMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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3 I4 E; _8 B" |9 b) q/ f* j公仔箱論壇For the soufflé
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2 K7 h9 n( L# r T! R! @6 c" c5.39.217.76600g/1lb5oz strawberries, hulled
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: F4 _2 n; F, M& m. U* _! d+ k4 N( w4tbspdemerara sugar0 M# w) l' |& k! V. n0 ]$ W- e
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1 lemon, juice only公仔箱論壇4 w" M9 H2 z; q ~$ ^) Q6 P7 G
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2tbsp kirsch5.39.217.76, u- D, O( w6 r! e
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5 O* o1 R. Q2 ` uTVBNOW 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 cornflour
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10free-range egg whites
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0 n& \' M7 Q, ktvb now,tvbnow,bttvb85g/3ozcaster sugar
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& S& q9 h5 p- {. [" c& |tvb now,tvbnow,bttvb225g/8ozclotted cream
3 N8 M ]1 i. r4 u; w' G1 oTVBNOW 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。For the crumble topping
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1tbsp chopped pistachiostvb now,tvbnow,bttvb) V8 [1 F* M4 @; G' S1 t
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1tbsp demerara sugar
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1 F, J; y/ M& k+ ~7 k5.39.217.761tbsp rolled oats
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1tbsp desiccated coconut公仔箱論壇, c! `' @/ ~0 R6 Z% N
Preparation method公仔箱論壇1 C; R; w ]9 ^: C! y' O% L/ d
- 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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