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[甜品] Strawberry soufflé with crumble topping and clotted cream

 ,  描述: FRENCH
Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb4 @: Z! d# z2 D& a5 V* E: T+ O
5.39.217.760 @; l2 J" C/ u$ w. y% i. l

" ]6 f# x! `* N2 d公仔箱論壇
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公仔箱論壇* o: N% U, H3 Q% E, p' v

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. ~$ H3 ^) m' O3 x4 h8 d! R; uMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb0 R0 S* T3 L% C+ b& d/ ]5 R
Ingredients6 c0 r* N8 x0 Z# p+ P/ g
For the soufflé
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600g/1lb5oz strawberries, hulled

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4tbspdemerara sugar
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1 lemon, juice only

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2tbsp kirsch
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2tbsp cornflour
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10free-range egg whites

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85g/3ozcaster sugar
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·5.39.217.769 D: ~* k1 U, F- R$ V0 t) p
225g/8ozclotted cream

0 h/ U2 {. X2 `& k7 g; i4 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。For the crumble topping
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1tbsp chopped pistachios

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1tbsp nibbed almonds

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1tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut
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Preparation method  U  x0 G3 Y+ A  `
  • 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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