Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb" N; v( u2 p, c; i) U
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: J1 d1 u/ c% C1 v) D5 {, PMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
& _4 M4 ]5 G* l5 Q, w公仔箱論壇IngredientsTVBNOW 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* h. n; ~. t0 ~
For the soufflé5.39.217.76$ S1 u6 k8 W/ O4 O7 m0 H
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0 f2 ]) l d* ^; }( e3 Q5.39.217.76600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb7 v' S+ M% ^' E/ x9 n g+ h
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4tbspdemerara sugartvb now,tvbnow,bttvb( i7 e$ S& ]( \0 e g+ j
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1 lemon, juice only
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# c6 _1 h$ r2 w9 n6 x公仔箱論壇2tbsp kirsch
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2tbsp cornflour
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85g/3ozcaster sugar公仔箱論壇4 |5 c+ v6 q. M8 d# B
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225g/8ozclotted cream
# K& m# ?. L8 i$ s+ U/ W( {For the crumble topping
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1tbsp chopped pistachios
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1tbsp demerara sugar公仔箱論壇+ x- v- Q0 q% l! b/ z8 N
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1tbsp rolled oats公仔箱論壇# n5 N3 l& H/ W+ c/ Y
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1tbsp desiccated coconut公仔箱論壇 R1 D* ~0 b' j/ t5 ?+ Q& [+ C
Preparation method5.39.217.76& ?4 r+ z" d L) }2 C. |( \ a8 [
- 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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