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.
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- I& I6 R F) H4 k公仔箱論壇For the soufflé
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3 R. v/ r! G( R! r600g/1lb5oz strawberries, hulled
4 \: Q7 }4 H$ p8 J/ m* X; n2 Z8 cTVBNOW 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。·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。% O6 r3 t8 B7 a7 c/ J) }
4tbspdemerara sugar
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& }) H6 ^0 V+ jtvb now,tvbnow,bttvb1 lemon, juice only
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1 P! z1 L. U- Z6 w- j2tbsp kirsch
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# M: Q* P% ^- @* v3 }2tbsp cornflour5.39.217.76- e5 h' l3 r/ J+ h: }' x1 b
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* @" h( v' l" c( qtvb now,tvbnow,bttvb10free-range egg whitestvb now,tvbnow,bttvb8 {8 ^4 E* J4 f( V; J
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; \& q8 O, ~9 o9 i5.39.217.7685g/3ozcaster sugarTVBNOW 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。- U% x5 _( F/ ^: h" @5 ~2 a1 M
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225g/8ozclotted cream5.39.217.76' Y. P: e7 G& f5 M1 o. m
For the crumble topping
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1tbsp chopped pistachios' {* C, i. q, C7 U% }+ S" B0 R
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1tbsp 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。! D: ] W# H- \/ q% @1 V
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. |) ~& I1 b# d9 v; |$ R5.39.217.761tbsp demerara sugar5.39.217.76; s+ g, g7 Z6 [. @6 D4 B1 Q3 c
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1tbsp rolled oatsTVBNOW 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。9 G- y8 A- |/ Q2 ?; d9 p4 [
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7 v2 \* _0 I+ `* S3 Z7 Utvb now,tvbnow,bttvb1tbsp desiccated coconut# e! H! k! i, V9 Q
Preparation method, z6 X, e& E" [& b& S" Q
- 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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