Strawberry soufflé with crumble topping and clottedcream
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4 i% j# y: H( u+ G/ I/ H# wtvb now,tvbnow,bttvb 5.39.217.76& L" ]) M! `- g( R" A" o1 o5 M
? O6 S) `; Ttvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
8 P+ l. M) k! W$ 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。Ingredients5.39.217.768 o; z" {' S0 l. ]3 u9 ^" U" f
For the soufflé
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- k3 D9 |# [' p3 N6 ]/ O+ \; _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。600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb7 f0 q, ^7 l9 V8 Z# h4 V; y
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4tbspdemerara sugar
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1 lemon, juice only
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2tbsp cornflour9 Y2 F" R2 S3 p+ P6 V+ A5 K. M
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10free-range egg whites
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+ v& E4 M) o3 o# q+ A9 ^85g/3ozcaster sugartvb now,tvbnow,bttvb+ H' X' i1 L4 u# \6 u
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/ N* }3 G9 I7 b' R/ W; g6 @6 U+ y225g/8ozclotted cream
& J/ h# D$ U3 Q5 ?/ z5 WFor the crumble topping
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" t+ Z+ p5 \* Y+ e* b% m1tbsp chopped pistachiosTVBNOW 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。 ]1 R! _# N9 B
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1tbsp nibbed almonds* o- h( q b; j- `
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. `3 r/ ?+ e2 Z2 b5.39.217.761tbsp demerara sugar! {$ C1 @0 f1 o3 e
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2 R6 }2 B" q- Q# ` a1 s( Htvb now,tvbnow,bttvb1tbsp rolled oats; K# V/ H2 C0 w9 |- b# J1 _
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; t: |7 j: ?; T公仔箱論壇1tbsp desiccated coconut
8 ]. _" ]; M. \2 H" 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。Preparation method
" y* I* E+ M) z z. D* xTVBNOW 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。 - 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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