Strawberry soufflé with crumble topping and clottedcream
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5.39.217.760 @. p9 _8 A/ G( I& u& O% Y! d
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
$ b- W6 ?, C5 x5 U- t% 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。Ingredients
) Y1 h( |' X! y/ |5 _$ q/ y Q9 iFor the soufflé
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/ S. b4 [5 j% ?9 `' G600g/1lb5oz strawberries, hulled* ~$ y8 {( Z6 Q
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1 lemon, juice only
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2tbsp kirsch
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2tbsp cornflour
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5 x4 X# D+ G) p) C, O10free-range egg whites! e- l/ Y- ]8 s! I4 A+ J; ^
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. w$ ?1 l* F# z. ?tvb now,tvbnow,bttvb225g/8ozclotted cream
; {+ v; f! ^$ y9 NTVBNOW 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' y' X8 g# i/ k
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% a9 @1 P9 {) D+ P0 q5.39.217.761tbsp chopped pistachios* @% u6 l' i& u M9 r
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1tbsp nibbed almonds
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1tbsp demerara sugar
/ k7 |+ A( `3 h. l6 H公仔箱論壇·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。 R( O w* R& ?8 D; _7 ?
1tbsp rolled oats
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9 V+ P) ~6 W2 b# k9 ]公仔箱論壇1tbsp desiccated coconut
# r- C! N5 t- }/ U( T公仔箱論壇Preparation method公仔箱論壇1 u7 ]: H& d' s7 v3 [
- 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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