Strawberry soufflé with crumble topping and clottedcream
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7 v5 ?" N/ X! z; ]4 Ttvb now,tvbnow,bttvb5.39.217.76( D9 J% Y- X* l* l4 z
tvb now,tvbnow,bttvb5 B( q$ f- ?2 v. `8 u
2 j- a2 m! M- _. H6 uTVBNOW 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.
" d( r4 h( B6 G4 m0 @4 z, ~公仔箱論壇Ingredients
' T$ Y: {% Z# n4 y5 X+ MFor the soufflé+ [( ~: i& m! B9 Z- @' C9 F
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0 B2 S1 x+ B. C+ ?& B+ ?( l/ F600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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% n" p( {* _# `3 Y( n& s# l' wTVBNOW 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。1 lemon, juice only/ R3 y7 O9 S- J
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6 A0 K/ U1 V, u' G: c: H5.39.217.762tbsp kirsch- q8 H) r' w4 X- ?; N% L3 B
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. P9 T1 {6 O! o- Y2tbsp cornflour
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10free-range egg whites5.39.217.76( I' C6 ^5 @+ W) `& k& k
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85g/3ozcaster sugar' u& T" {* |' e; a2 o
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( t3 s8 O' P$ k公仔箱論壇225g/8ozclotted cream
. ~) G$ b1 \8 L: c0 |( kFor the crumble topping
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; o9 \) O! o# f+ a; xtvb now,tvbnow,bttvb1tbsp chopped pistachios5.39.217.76( u' ]3 {( Q: { y: [5 |
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1tbsp nibbed almondstvb now,tvbnow,bttvb7 [6 p3 f; ^6 I' F! M
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1tbsp demerara sugar: l6 \9 O' \9 b
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/ z/ H. e& \2 M9 |: Q5.39.217.761tbsp rolled oats5.39.217.76' d* ^8 l9 B% p" w
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; s+ H2 X. p* p* q& C8 y: lTVBNOW 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 desiccated coconut6 M! s8 I/ Y |( }- ~% H4 p; e* l
Preparation method
" ]# @# G C3 p5.39.217.76 - 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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