Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb. b8 ~1 S( w* e" n% C r
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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) W7 S b, f3 g, J# Z! u0 y- r5 F600g/1lb5oz strawberries, hulled5.39.217.767 K) n: v/ o! {) N7 C
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4tbspdemerara sugar
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1 lemon, juice onlytvb now,tvbnow,bttvb' w1 b; V: D+ w- l: M8 x
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2tbsp kirsch. J7 [+ Q& B- Z' k" G& T+ {
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2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugarTVBNOW 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。) H8 {$ T& c6 S& G/ {3 L1 Y. t
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225g/8ozclotted creamtvb now,tvbnow,bttvb) w* ?* V" x9 T: ~4 V: U
For the crumble topping公仔箱論壇9 n+ t# x. u( P8 J8 A/ Q! H& F
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6 [" [) L% P( _1tbsp chopped pistachios, a/ Z8 s' [# @7 a/ Z5 G! n; B
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1tbsp nibbed almondstvb now,tvbnow,bttvb0 L4 M1 F9 V) `+ W `& K9 J" Q
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) I9 A9 ]4 C3 a5 b5 f1tbsp demerara sugar$ E, Y" A- n2 j4 |3 ^( T
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/ l8 [5 s; g0 U5.39.217.761tbsp rolled oats
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1tbsp desiccated coconut
/ y4 I# F) b% w1 p6 eTVBNOW 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 methodtvb now,tvbnow,bttvb, k. J# P3 w9 C; l2 Q0 W5 j% {$ j- D
- 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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