Strawberry soufflé with crumble topping and clottedcream W) y. O8 S: e! u+ P- y1 r
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, ?/ Y3 k% y) \' S' 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。
$ f- q; x+ {; _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。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。$ W0 s% h) l- P* N0 e' K, D
 公仔箱論壇' v7 l/ A' k& K3 {) n" [+ e; U
( y3 u' k1 X/ d; Q9 @8 B# ?/ Y/ 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
5 S6 k% i* ?; |% Z3 V5.39.217.76Ingredients
4 Q4 j+ z6 X0 U$ H0 i5.39.217.76For the soufflé
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600g/1lb5oz strawberries, hulled5.39.217.766 e- F0 M; K% O0 g* b! I' F
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4tbspdemerara sugar/ u7 g# y2 o" L: S1 ?
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! g9 B5 r. ?& E# D1 Y: y5.39.217.761 lemon, juice only公仔箱論壇: T+ a2 J/ b# v% E! d
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" N4 _3 j& ~/ i+ YTVBNOW 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+ X6 @& N( N, K9 Q1 l u
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2tbsp cornflour
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% p. R8 @5 K2 k5 W% ~ Dtvb now,tvbnow,bttvb10free-range egg whites
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85g/3ozcaster sugar% l; c+ ]: x) r4 y ?
·5.39.217.76" { Q+ Z# r1 }1 S! M! N& T
225g/8ozclotted creamtvb now,tvbnow,bttvb. F6 G# m7 s* [2 ~6 _
For the crumble topping) h: d! J f$ v- M, F; p! l, I' t$ e
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1tbsp chopped pistachios
8 \ f2 W( d" ]/ ]+ @4 D# F公仔箱論壇·
; L, Q6 R, G. M+ j& h& R! Q( ITVBNOW 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 almonds
9 Q/ r# O) R$ q$ u rTVBNOW 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。·5.39.217.76% ` a3 M7 x3 g4 Z
1tbsp demerara sugar& x3 P- l( P4 a+ h9 u# ]9 K4 A; M
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& y2 E h' i- t+ d1 s5 |4 {) ?& [tvb now,tvbnow,bttvb1tbsp rolled oats
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6 ]4 o) w) m/ w- n! b1tbsp desiccated coconut
/ d, w3 E0 X P, [/ i: kPreparation method
2 v* @' N1 G- b( i; u* i5.39.217.76 - 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.
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。3 c1 P1 `7 n" [$ d+ r+ e6 Z, P$ x
) |, m; J$ W# `# @7 R' F8 Ttvb now,tvbnow,bttvb
3 P4 Z7 K+ g, W0 p7 h$ S5.39.217.76
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發表於 2014-4-9 01:01 AM
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