Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb S$ r, p/ w9 B# L( @5 m
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f( V( {6 q2 [$ _! Z q3 ?5 X Q- O# Z公仔箱論壇( ]6 Y" J Q6 o& a, w
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
/ A, I' p9 M& wtvb now,tvbnow,bttvbIngredients
/ u3 i8 O+ g' B" U4 N0 T公仔箱論壇For the soufflé
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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。) ]7 V3 D1 j0 g4 \5 z1 Q) _5 L
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4tbspdemerara sugar
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2tbsp kirsch9 Y* a$ S. v9 B( g2 ?+ ?
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. w9 k! M. h- N% z2tbsp cornflour
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10free-range egg whites8 a" Z" n2 I5 [$ L, j- V6 f* _( p
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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。! O: N2 K" I& {$ }. d5 n' Q. _
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225g/8ozclotted creamTVBNOW 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。2 o" j O% ?3 p/ v. U E0 a; f% H
For the crumble topping5.39.217.76: O0 o4 q2 Y9 D: ~; K; X
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1tbsp chopped pistachiosTVBNOW 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。# H4 E. H/ d* _
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1tbsp nibbed almonds
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1tbsp demerara sugar$ F% _( } X$ S2 k6 t
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1tbsp rolled oats- g* I9 J5 d* k3 ]1 x: U
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1tbsp desiccated coconut
" b$ ?- @! X! { xtvb now,tvbnow,bttvbPreparation method公仔箱論壇# F9 S. a) K7 {& X5 T8 p$ p
- 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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