Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb* R* V: R% w/ Q7 |) |5 @. i/ R
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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。; S4 Y2 A: k; d7 S1 z
9 [# C5 w# C8 M/ eMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
; [& C3 p1 c) J3 G7 j9 `8 ?( JIngredients: s5 [8 N; i) c) M3 v, |( O2 o
For the soufflé
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600g/1lb5oz strawberries, hulled公仔箱論壇! _( P( k; G8 q0 G0 W1 \/ X1 R
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4tbspdemerara sugar
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6 |& n6 n+ z& |- ~tvb now,tvbnow,bttvb1 lemon, juice only; G |2 }( C' M; P$ H
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) z& h( N+ O& [( l- y5 F公仔箱論壇2tbsp kirschtvb now,tvbnow,bttvb6 M. w; w' W& K
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U) @0 H3 [' Y) m8 Y* Q; 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。2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar; o$ V9 ?5 h; `0 f7 v; u6 W
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& }, G- ^( L/ w! E! ? V公仔箱論壇225g/8ozclotted cream公仔箱論壇4 D# k/ X6 m+ x3 u) r+ W7 H @% p2 \
For the crumble topping
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, I) `' H. w/ h$ U; m5 F0 C5.39.217.761tbsp chopped pistachios公仔箱論壇. s( S* c" r6 z, T5 n
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1tbsp nibbed almonds/ n6 i2 J- I7 R/ g* f
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1tbsp demerara sugar
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1tbsp rolled oats5.39.217.76& s9 [8 _! G6 n3 r
·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。# g3 T) j, C( I' t' }
1tbsp desiccated coconut8 G" d) G8 _' z0 }# U. r+ z
Preparation method
) w3 Q. y: ~; }$ I" `4 {7 M - 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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