Strawberry soufflé with crumble topping and clottedcream
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5.39.217.762 ~3 P9 R* ]! M) j! P
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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。+ e+ K- v; B; p8 ^5 u3 ]# R
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.; `; e3 n/ i+ n5 U% O
Ingredients
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·公仔箱論壇* a( b5 ^) u$ Z% R! a6 }' [
600g/1lb5oz strawberries, hulled公仔箱論壇; c5 y$ X) ^( E: J3 N; P3 h
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2 P1 h1 w% e/ 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。4tbspdemerara sugar公仔箱論壇3 v3 v* m; Q3 Y3 Y+ R
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7 v! A# d5 T" R. R& jTVBNOW 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 lemon, juice only
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+ T0 _0 W0 O' X+ p0 l公仔箱論壇2tbsp kirsch
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2tbsp cornflour
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5 o" ]4 b2 l2 t公仔箱論壇10free-range egg whites
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' P$ E8 o4 D& ^& v8 ?+ w5.39.217.76225g/8ozclotted cream
( `9 d6 }2 C4 t' S% A9 ~For the crumble topping
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1tbsp chopped pistachios
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1tbsp nibbed almonds, v7 ~3 m, x- k: @" a! l D
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1tbsp demerara sugartvb now,tvbnow,bttvb3 Y/ s6 T& {6 \+ e0 F' J6 n2 _! W
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5 i, P8 {3 L9 m6 l- F- G6 W" p( v4 e公仔箱論壇1tbsp rolled oats
: d: F( E* L; l- F$ L* E0 b5.39.217.76·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。9 L/ U( ?, |- K/ G4 ~
1tbsp desiccated coconut
/ w/ M( B; Z7 |9 Y o5.39.217.76Preparation method5.39.217.76- O! h2 @# W" p/ ?
- 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.
5.39.217.76' I) o" h; b* u8 G
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。2 M: b* R3 u/ l6 c; k/ ]
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發表於 2014-4-9 01:01 AM
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