Strawberry soufflé with crumble topping and clottedcream
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb! {1 w, W' t6 ?4 ?4 u$ x/ U* ?
Ingredients) Y+ ~0 E& M o* O
For the soufflé& H. H* x8 g% T7 A, }
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600g/1lb5oz strawberries, hulledTVBNOW 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。" _7 V+ u6 q% E! r+ s% J
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4tbspdemerara sugar公仔箱論壇% u# l$ p0 D- x
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1 lemon, juice onlytvb now,tvbnow,bttvb' Y( q0 E6 N! n: d! V
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6 b& v- Z4 Q6 ^0 D i2 s5.39.217.762tbsp kirsch
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2tbsp cornflour$ K8 E- m" o( w% j4 S
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85g/3ozcaster sugar" f5 F5 U# a6 H8 i- B& c1 E3 G# o
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225g/8ozclotted creamtvb now,tvbnow,bttvb: G, b1 o7 w E9 s! X& v2 D
For the crumble topping公仔箱論壇( ]+ a- N' E* q; X1 K' ^' {" i8 s6 k
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1tbsp chopped pistachios
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3 g4 u9 ]* \+ X& btvb now,tvbnow,bttvb1tbsp 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! w4 o; Z, w. \2 b
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# m8 s# m8 H/ G: 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。1tbsp demerara sugar
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1tbsp rolled oats公仔箱論壇# _- l; T, v# j& h. w' j7 ?
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1tbsp desiccated coconut
/ O8 Z8 I! E/ Y) e+ z7 r公仔箱論壇Preparation method
3 m( e. t8 ?9 {! Y8 f公仔箱論壇 - 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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