Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb( O& n+ o# y% n. |. [7 i
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.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 b9 w( [: [8 `9 F, K
Ingredients5.39.217.761 H5 o, Z0 K! P7 i
For the soufflé
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7 Y) f z; {7 p2 t# l5.39.217.76600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb3 M( T- ?+ D$ o* l k2 X8 q
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; I. R6 c( S0 l! s" stvb now,tvbnow,bttvb4tbspdemerara sugar7 y j0 ^! R: D, g
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1 lemon, juice only
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2tbsp kirsch
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) {. ^; W9 o7 s: p( _% t2tbsp cornflour
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/ i" F; `0 e6 J; _ M; K0 M10free-range egg whites
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9 j; h$ m" Q# _9 {& ^! E+ ^. a5.39.217.7685g/3ozcaster sugar
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225g/8ozclotted cream7 { \. q' H9 ]" `1 n' \2 S( p
For the crumble topping
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1tbsp chopped pistachios1 p0 @+ m+ l4 O {5 s& b
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' a/ T; m3 R3 ?: J1 F. ]* U1tbsp nibbed almonds
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1tbsp demerara sugar5.39.217.76# ^' B8 w9 {3 W! ^
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9 F: P5 T; W( ]- v# y3 v1 N1tbsp rolled oats
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1tbsp desiccated coconut5.39.217.76+ E- P: Y3 r$ [6 Z. Q+ k$ C
Preparation method
1 \7 F7 L: k2 H7 Q8 ^% n. z0 |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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