Strawberry soufflé with crumble topping and clottedcream
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4 T" K7 p/ O% |0 l% H* D: D- H公仔箱論壇
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
7 p7 r) U& `- U5 RIngredients
# q# X+ J5 X* n$ `! ~- ]For the soufflé
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. t7 [' [6 j0 M600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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! i, ~' c) }2 c- D公仔箱論壇1 lemon, juice only
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2tbsp kirsch公仔箱論壇! u6 H; P N# M' p/ \ \- W; c5 K
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5 s+ Q2 L$ Q' w$ f" D5.39.217.762tbsp cornflour
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10free-range egg whites
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5 m N+ k3 G _/ A2 P. q( v85g/3ozcaster sugar- C7 X0 a. `0 v( Y
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225g/8ozclotted cream
; U* g7 x8 x: @6 c0 mFor the crumble toppingTVBNOW 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。3 h1 T1 E2 V6 S$ Z( Q$ Q& ` W
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1tbsp chopped pistachios
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1tbsp demerara sugar
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1tbsp rolled oats公仔箱論壇& O# f! w8 u7 D% x
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( O: c' e) }3 C' Q! U1tbsp desiccated coconut+ U2 b v, u6 [1 T/ d
Preparation methodTVBNOW 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。) L' {0 Y! g$ J' r
- 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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