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.
4 ]: Y1 c# x. A, A9 ?公仔箱論壇Ingredients
3 \" _, S* S4 ?2 vFor the soufflé公仔箱論壇# D# j& e, f9 V9 y9 d
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600g/1lb5oz strawberries, hulled公仔箱論壇) |* X( V. C8 C! T0 k+ C
·tvb now,tvbnow,bttvb0 o9 h6 t# G, J7 E1 i
4tbspdemerara sugar5 V* t5 t+ \& [6 j: x/ x+ j
·tvb now,tvbnow,bttvb1 D \+ n; w3 B5 }1 O% w1 d: N4 H
1 lemon, juice only
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2tbsp kirschTVBNOW 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。4 e# o; ]; ^, ~- @+ c! b
·公仔箱論壇* ^: [7 \- k9 D( y+ [' Y
2tbsp cornflour公仔箱論壇6 f- i$ y; u& I/ u2 }4 _
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3 y. d8 T) q1 P- i" U6 Q K公仔箱論壇10free-range egg whitestvb now,tvbnow,bttvb* F: ?( [4 q. U U2 Z6 C
·公仔箱論壇 ^1 L8 r" f; S( M4 V% d7 A
85g/3ozcaster sugar, G1 I+ v0 t4 ^: ~6 g
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) {+ C- O! Z6 V1 }4 i225g/8ozclotted cream, D6 r& i% d. z
For the crumble topping
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1tbsp chopped pistachios& q2 |( c9 l$ B6 x* ~
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J& Q: g- }3 d+ b' n# Btvb now,tvbnow,bttvb1tbsp demerara sugar7 b6 T5 h! |% x# b9 U' S
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1tbsp rolled oatstvb now,tvbnow,bttvb0 B! \; V; f" w) r
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1tbsp desiccated coconuttvb now,tvbnow,bttvb8 q) t% O1 t' e! d* [: a
Preparation method
3 ~& U3 T" {: j# ?0 b - 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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