Strawberry soufflé with crumble topping and clottedcream
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+ `& {: {# z0 T% C# x8 N: @ O1 }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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.( H, j) Q# t! f7 n0 q5 g
Ingredients
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugartvb now,tvbnow,bttvb) A- G' h& Y+ [. Q! v6 f& H
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1 lemon, juice only
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" h" v: A- H5 _ h: R- n7 r2tbsp kirsch公仔箱論壇- M6 O. b7 t9 l Y
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2tbsp cornflour
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- S! a# M) J) v! J6 s5 r) A10free-range egg whites
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4 @& T9 b# w0 j% r3 H3 F5.39.217.7685g/3ozcaster sugar公仔箱論壇* T* x* ^$ X( m3 P3 `+ [. W
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225g/8ozclotted cream+ A. }% M" N1 t2 ]/ z
For the crumble topping公仔箱論壇3 C- ~# j% V9 }6 D0 R
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1tbsp chopped pistachios5.39.217.76* p/ b- V$ U% m1 G- g$ t% A
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1tbsp demerara sugar
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4 b% [9 ^# X+ r! r) rtvb now,tvbnow,bttvb1tbsp rolled oats
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! W7 ~: [7 n5 L( Q& T% r: {+ f4 c6 j1tbsp desiccated coconut
6 D8 W$ L# Z3 g/ a7 z公仔箱論壇Preparation method
6 F( r, d j, x. o9 l2 H2 f! S5 vTVBNOW 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。 - 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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