Strawberry soufflé with crumble topping and clottedcream公仔箱論壇) `. R6 b, I: ? E& ~, e
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
5 V- q8 ]' ]% O: B7 t5.39.217.76Ingredients5.39.217.76, D# D1 h# }0 @# D9 c( Y8 L
For the soufflé
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5 j2 r: u0 h$ I" ^/ f600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb+ c/ }3 b% l7 B
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$ ~5 e# h. g- P6 r; n; r4tbspdemerara sugar
1 @" N. j% Y% `' T! u公仔箱論壇·公仔箱論壇& X7 E6 p& Z" o% F
1 lemon, juice only5.39.217.76( y! o3 p' I. W2 G8 u) W, n0 b8 r
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2tbsp kirsch公仔箱論壇: o3 I/ ]# }3 G& s* E! F) ^; o. R
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2tbsp cornflour公仔箱論壇5 t; U$ R ?* Q, ]
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/ I+ g3 l4 C! B! _6 a# R5.39.217.7610free-range egg whitestvb now,tvbnow,bttvb6 l9 y/ ? H: h& [2 a) x
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F: X0 }) T* j2 `$ p85g/3ozcaster sugar
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225g/8ozclotted cream
/ j, L* u2 s/ j6 x: N1 Ftvb now,tvbnow,bttvbFor the crumble toppingTVBNOW 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。$ Q4 e2 q4 _! N: Q8 B
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& ?4 Q# b& H% x5 ]! E0 D5.39.217.761tbsp chopped pistachios
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9 y: T) n& Q( R) M T+ Y8 Q: q& u" k! ?公仔箱論壇1tbsp nibbed almonds
- f E8 B6 X4 Z+ Y" I7 k公仔箱論壇·
4 {2 \6 t3 D" x* d7 htvb now,tvbnow,bttvb1tbsp demerara 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。* K- G: O6 \3 b" B/ ^( s% Z* ~
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Preparation method5.39.217.76. x, Q/ ]& \6 \! R& O% y
- 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.
tvb now,tvbnow,bttvb6 r' j: r# V% l
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。) Z' a# v, j5 u* Y: m. `/ m) R
1 J! ]/ p. u/ G& o. Q$ R公仔箱論壇tvb now,tvbnow,bttvb9 c! g0 d* Q" ^5 g3 v. u, L$ z
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