Strawberry soufflé with crumble topping and clottedcream X7 I% a5 T3 o, r
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! S; k* V/ m! H5 l3 ctvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.. a7 y1 ~. K8 Z9 c2 M
Ingredients
4 z% k1 A3 T0 {8 @tvb now,tvbnow,bttvbFor the soufflé公仔箱論壇0 @; a( k; Y6 e2 x+ h6 T
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+ g5 w; b4 l. E公仔箱論壇600g/1lb5oz strawberries, hulled8 Q! Z6 q+ V- I$ p. ^% O
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( q$ W M, b: Ztvb now,tvbnow,bttvb4tbspdemerara sugar
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1 lemon, juice only
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8 u: \' d c0 i) G2tbsp kirsch公仔箱論壇! u3 O1 E( s: ], r1 G( [* i
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2tbsp cornflour5.39.217.760 e3 n1 u7 w7 P( E* e% n
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, }1 t' A" W6 h) 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。10free-range egg whites
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/ r2 G% f* s ]2 i7 F, A/ P- z' }tvb now,tvbnow,bttvb85g/3ozcaster sugar5.39.217.76+ h) s9 u ^" N% A: @
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225g/8ozclotted cream5.39.217.76% }! `3 _4 l0 G! Y! O4 E( b, ~
For the crumble topping
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1tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar公仔箱論壇* A+ h- s( ] p- w! l( M
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1tbsp rolled oatstvb now,tvbnow,bttvb3 W$ J' x! O# e; p4 s* I; I
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4 Q4 |) Q; W }, n1tbsp desiccated coconut公仔箱論壇- J5 ]3 D j9 [( f* }
Preparation method
( Z1 U# ?$ ^& M5 G: @) k5.39.217.76 - 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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