Strawberry soufflé with crumble topping and clottedcream: F( G# e7 x3 w
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' ^, _" [& G! ]# ^/ O4 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。- }/ X3 c* P4 U" Y2 v
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.76- K% b1 z5 |# Z6 i# v. Q) W
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。$ \3 s% w$ Q2 J5 ]) c) c
For the soufflé4 i" v" r, s4 b" @' ?
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$ t! Q0 _" q& d, ?* j `公仔箱論壇600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice onlytvb now,tvbnow,bttvb. f* _. s5 J) q" y8 P9 R5 _
·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。& c8 g, Q( [0 l
2tbsp kirsch
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2tbsp cornflour
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s1 X* f7 ~; ^8 n! ?tvb now,tvbnow,bttvb10free-range egg whites
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8 K, t5 P4 h+ l85g/3ozcaster sugar公仔箱論壇0 u* p }& q E# e- Q
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$ N' I) k( J% v' i3 I公仔箱論壇225g/8ozclotted creamtvb now,tvbnow,bttvb+ w7 H7 ~; ^( Z# u. q2 q
For the crumble topping
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1tbsp chopped pistachios- v# \+ F, x0 I$ V) ^8 e% J' J5 ?
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1tbsp nibbed almonds
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( @, M4 }( ]- P j1 \1 Y# X' `1tbsp demerara sugar
& t" R$ i5 b4 w* T" w! @/ G公仔箱論壇·& `. o7 w; R# _% P3 {# A0 T2 P
1tbsp rolled oats公仔箱論壇9 I4 _+ v. e4 Z: U H! l
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1tbsp desiccated coconut公仔箱論壇; B+ s3 G6 X* n( s
Preparation method
" d2 d& `) R1 p3 b/ x2 p% |. p& b - 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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