Strawberry soufflé with crumble topping and clottedcream
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公仔箱論壇0 E( B( L1 e8 d7 E5 F( ]
5.39.217.76% C& i8 s' x% z, N6 C
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.76' k6 D6 @8 ?) Q% x
Ingredients
2 N6 u# N- X7 L1 N) C6 {For the soufflé
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600g/1lb5oz strawberries, hulled4 @1 w) {8 i5 y4 P5 E/ \6 {
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+ }# P) D/ X* i/ `4tbspdemerara sugar- D* J6 E% S8 z- S, S
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1 lemon, juice only公仔箱論壇% e& x! P# W0 r: k4 Q
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2tbsp cornflour
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0 ~' E( X* Q+ v: B- Q5.39.217.7610free-range egg whites公仔箱論壇; J1 i5 \4 m. x
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5 s% g _1 T$ Z& X* WTVBNOW 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。85g/3ozcaster sugartvb now,tvbnow,bttvb* r1 ~; }+ e6 x/ z/ g
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8 G" G6 |/ N y7 ^! b0 l225g/8ozclotted creamTVBNOW 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。' I- o/ G4 L4 P2 ~/ @. p
For the crumble topping5.39.217.76# G& G% m D; M; M+ W4 h& x5 h( X' Q
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1tbsp chopped pistachios
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1tbsp nibbed almonds
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9 @$ ?) G. U6 Y1tbsp demerara sugar
2 \5 ~: h1 A" C2 h- m5 lTVBNOW 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。6 U1 y6 F# h' `% p6 t
1tbsp rolled oats公仔箱論壇% x K) X1 t) K4 K2 M: v4 Y
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0 N( K, y% v3 \* }5 f- A) ^; K2 sPreparation method
3 i9 g/ ~, H8 K; h公仔箱論壇 - 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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