Strawberry soufflé with crumble topping and clottedcream$ K+ r+ y" w& V! w
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公仔箱論壇# }5 G% ^6 a/ x0 N
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.% n, [0 A; d. z4 t& G+ O! O5 f
Ingredients5.39.217.76/ l% q3 I* X' O+ q) _) E+ S
For the soufflé9 T+ | f2 O% d
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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。+ n B+ f% M& @
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4tbspdemerara sugar
4 m. s7 n8 x+ g( |·公仔箱論壇3 H: Q' ^7 O2 y6 H0 i4 y
1 lemon, juice only
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4 Y& t0 ]& A H- {2tbsp kirsch
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2tbsp cornflour4 U$ w5 N/ ]' z9 {& ~9 F& A1 q5 ?" n+ ?* }
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10free-range egg whites
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85g/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。* W4 J6 |6 R6 v2 n3 P
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225g/8ozclotted cream
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1tbsp chopped pistachiostvb now,tvbnow,bttvb9 n5 V- }5 V- u2 O' N8 ]
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1tbsp nibbed almonds
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1tbsp demerara sugartvb now,tvbnow,bttvb% U% X- _/ E0 ^( G& A& g5 U% q* \
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1tbsp rolled oats
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}9 v3 y5 @! i) r' J) T8 S7 u1 ?, ptvb now,tvbnow,bttvb1tbsp desiccated coconut5.39.217.765 s) S- T! \, _# j9 Q/ A& Q4 r
Preparation method
6 G/ Y6 P0 N( _) K5.39.217.76 - 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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