Strawberry soufflé with crumble topping and clottedcream
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公仔箱論壇! b4 y; k/ n) e, g9 @: }2 y

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/ q3 Y$ H, s, Z T! o* l# ?. V5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.( X- M. l" v* ]% b2 C0 B4 e% m2 q, k \
Ingredientstvb now,tvbnow,bttvb! i/ X% l) {6 Z# a
For the soufflétvb now,tvbnow,bttvb: W; G# T4 T( \5 L) o" ^( }9 }
·公仔箱論壇. K5 R* s1 r. }8 v: H) G% A, d
600g/1lb5oz strawberries, hulled
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- N" e( D0 }1 F4 @5.39.217.764tbspdemerara sugar5.39.217.767 h( u& P, I: L2 v7 s# C
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) A7 E* U- R7 `3 |) L5 o. ^公仔箱論壇1 lemon, juice onlyTVBNOW 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。$ L- Z& q: q9 f" c6 y5 y2 s
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2tbsp kirschTVBNOW 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。- Q5 Q b+ f, p) h" d* M
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2tbsp cornflour
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; }6 q$ v0 d( J3 Y# M; ~10free-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。7 s; D# |( Z$ a3 p5 P
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85g/3ozcaster sugar# F/ H) L) o" u% D) b
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, _! j+ b9 l* s0 X @( u5.39.217.76225g/8ozclotted cream
2 |1 o/ n2 f9 e' C$ d' m/ YFor the crumble topping" T# |* |# s8 ^
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1tbsp chopped pistachios7 [; X) P+ C" \$ W( P
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: E {8 }6 V; L% K+ gTVBNOW 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 almonds5.39.217.76 b- C5 D8 |" ^; _- g5 a2 t* U; @
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1tbsp demerara sugar
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: V- b1 T# b* ]& K) \7 {7 y5 \8 ]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 rolled oats
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$ J' Y# W E3 g/ F& d& [1tbsp desiccated coconut
- z4 v" K) S9 zTVBNOW 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。Preparation method
3 B) w8 u8 x. Wtvb now,tvbnow,bttvb - 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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