Strawberry soufflé with crumble topping and clottedcream
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5 m0 M7 a4 V8 d K公仔箱論壇5.39.217.76* b' n b0 t) d0 y2 X
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
+ w5 Y: j* D' Q& X) V+ |0 STVBNOW 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。Ingredients
5 R# W. g: k& _6 pTVBNOW 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。For the soufflé
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* V9 u' j. M$ H- u4 R- F2 o6 _tvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb7 p) C( ^7 C2 _
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6 A5 v9 r2 a% {, 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。4tbspdemerara sugar
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" |/ {/ ^3 S& A# M公仔箱論壇1 lemon, juice onlytvb now,tvbnow,bttvb/ ~. v: n) ?( p$ ]; s
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* w; j6 q G) h( m# atvb now,tvbnow,bttvb2tbsp kirsch
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2tbsp cornflour公仔箱論壇9 O* Z2 k! c, c+ i: H6 z# _; Q' m5 V
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* Q; o) l: A2 p8 l10free-range egg whitesTVBNOW 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。* m1 Y3 F2 ~' Y
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0 `* L, c/ `' E R' I85g/3ozcaster sugar7 C4 |5 a! A5 t
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225g/8ozclotted cream
5 Z& E& O4 L, L( |7 b4 l6 O5 vFor 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。# t4 c) I2 W* X+ c
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$ k* J8 \ Y, \1tbsp chopped pistachios
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1tbsp nibbed almondsTVBNOW 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。3 O" T5 w" Q/ m4 G1 f" s- O/ f
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1tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut
+ k p2 U- M! B0 b" A b5 z1 E/ Wtvb now,tvbnow,bttvbPreparation method
* c" p2 m- A1 X5 p# I1 X2 c公仔箱論壇 - 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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! M/ Z0 z8 F7 I. t6 {3 i' L% _tvb now,tvbnow,bttvbTVBNOW 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。9 Q0 m$ m! x. _& Q7 x' l
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發表於 2014-4-9 01:01 AM
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