Strawberry soufflé with crumble topping and clottedcream公仔箱論壇9 L6 P! q6 ]* ?1 c0 } i! e
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. D4 B" Q5 K; A9 P: {% HTVBNOW 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。 5.39.217.768 K# x4 u" Z% h' W5 Z& Q0 L8 W
4 E& ]' u7 q1 e8 ~" U" C6 ktvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
+ S2 P. \; S$ i公仔箱論壇Ingredients
9 M( m* ]+ [( D/ D7 r B# h) S x$ A' CFor the soufflé
4 @( d2 W( E8 k4 s4 b8 O, T) I公仔箱論壇·tvb now,tvbnow,bttvb+ \7 J y, d( J# l+ x& d
600g/1lb5oz strawberries, hulled5.39.217.769 x0 p% C4 k* O ^5 B- }
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4 k8 ^1 C" e% _. C2 ?4tbspdemerara sugartvb now,tvbnow,bttvb& v( g; G4 z t8 H
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1 lemon, juice only公仔箱論壇7 c/ q) v/ b# f7 H: O+ I* }
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7 J7 ~" P* S+ r% |! x: LTVBNOW 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。2tbsp kirschtvb now,tvbnow,bttvb/ q4 x: z% W3 ]2 G5 s0 x C @' `
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% z" t6 U( v8 W4 s4 X" `tvb now,tvbnow,bttvb2tbsp cornflour" P2 k+ p4 O0 M! X
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. T2 j8 Z: g/ u* R10free-range egg whites
8 v$ s: p- o# `+ J+ i6 bTVBNOW 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。·公仔箱論壇8 }$ ^5 A6 Y P5 Q$ s7 U, K. o- U
85g/3ozcaster sugar7 e9 y2 t; ]" @' A' P. T
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& _( C2 ~, B5 {6 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。225g/8ozclotted cream
; z7 Q3 d+ _4 |6 I公仔箱論壇For the crumble toppingtvb now,tvbnow,bttvb3 U, i% Q( s. G2 Z0 |
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/ _* s. s% o7 I- C6 e6 ]7 Z1tbsp chopped pistachios公仔箱論壇/ s0 }/ ?6 Z8 D$ h8 s
·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。8 V) W) |+ o6 r7 \3 j. _: X
1tbsp nibbed almondstvb now,tvbnow,bttvb, V# \( }8 V! O/ @
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9 `% _0 X! k$ |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 demerara sugar
. ~" Q U9 M5 R* a8 E$ ?0 \5.39.217.76·tvb now,tvbnow,bttvb( x! a; g" n9 U: l, A4 ^$ z
1tbsp rolled oats
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1tbsp desiccated coconut
1 X: m( U' k% ]( U7 c6 {5 S" `tvb now,tvbnow,bttvbPreparation method
, \* r3 a# z5 P; o0 g6 s; d - 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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