Strawberry soufflé with crumble topping and clottedcream4 s* U/ ]' w) q1 I8 f( O4 e
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N+ j' b$ R7 V! e, DMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.760 S8 u9 E* ?2 c, t
Ingredients3 n) ^( _$ y6 v
For the soufflétvb now,tvbnow,bttvb$ W! M/ P: Z# x) N5 @; ~
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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。 ^3 [" T% n7 w# X" x5 h% H5 \
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; Z. W2 m6 s, Z4 i8 s' e公仔箱論壇4tbspdemerara sugar
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, l+ P! t! ~0 |: y1 ]5 W. B# k公仔箱論壇1 lemon, juice only
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% e5 |5 A, u8 K, b/ y2 T( e2tbsp kirsch
5 @5 z! X/ q9 y! N. t0 T% i公仔箱論壇·
+ g# H$ _% f, L4 _tvb now,tvbnow,bttvb2tbsp cornflourtvb now,tvbnow,bttvb7 P2 Y* A) N. a% n. a% }, @
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10free-range egg whites公仔箱論壇0 n" U# ?: {5 X# l( \: [* H% d8 P
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85g/3ozcaster sugar
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225g/8ozclotted cream! V$ @1 r* o* y
For the crumble topping
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1tbsp chopped pistachios5.39.217.763 G' M3 m" p, e. Z0 o8 @
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/ [# `: i6 a9 v/ k: H* p1 V5.39.217.761tbsp 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。( s! ^4 N3 W. N* @ m
·公仔箱論壇6 K7 y" V5 r$ k& s
1tbsp demerara sugar6 s7 u6 S2 U- E$ I) g; V8 Q
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1tbsp rolled oats
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2 C+ H' u( P' w1tbsp desiccated coconut
3 A/ T: K( ~. v4 x6 Vtvb now,tvbnow,bttvbPreparation method
- ?* B5 y! r/ N( w- E4 @8 Qtvb 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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