Strawberry soufflé with crumble topping and clottedcream
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9 B3 R, x% t4 W) L# ITVBNOW 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。5.39.217.766 H4 n. ]6 E% A" G
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2 ^5 p1 }* b' P: _ x, EMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
: A2 p8 k9 e0 `- t) Htvb now,tvbnow,bttvbIngredients
1 U1 N1 u5 j8 T: e7 PFor the soufflé5.39.217.76* n+ h+ O2 Y/ _
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) W7 O* b" m# j1 \# o$ Xtvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
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4tbspdemerara 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。7 T l; U3 v( [ j" j3 s, l
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' o# @% X* z- [& O: |tvb now,tvbnow,bttvb1 lemon, juice only公仔箱論壇* ^6 I9 B5 X3 s8 Q
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9 o" ]% L# W/ P2 E F9 m2tbsp kirsch
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2tbsp cornflour- q- q% Y: T. O& ?
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10free-range egg whites
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. }4 w" j( T$ q4 Y: P" C1 H1 Atvb now,tvbnow,bttvb85g/3ozcaster sugar
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/ [' F5 Q2 B* W& h225g/8ozclotted cream
9 C- _" |4 N. t9 I0 H; M公仔箱論壇For the crumble topping: s& R/ T' s9 @2 V! M6 H
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1tbsp chopped pistachios
4 p/ {2 L! k/ o" v4 TTVBNOW 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。·
. Y$ r0 q& h; ]7 `" [, @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。1tbsp nibbed almonds m% Q! q# J& _. q" H
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( f5 P. }# e( {# D( C1tbsp demerara sugartvb now,tvbnow,bttvb# X8 B3 s- u* u* ?
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' s3 C8 L4 Z) v# X: E5.39.217.761tbsp rolled oats
: H5 d7 _4 }0 B5 `! \) `6 c8 |公仔箱論壇·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。; s& }( E+ X6 E1 A
1tbsp desiccated coconut
6 I2 S. q/ F" c" |) ]. c0 dtvb now,tvbnow,bttvbPreparation method
% A0 H4 P! j, 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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