Strawberry soufflé with crumble topping and clottedcream公仔箱論壇- ~* `6 G2 p( W, r
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflé5.39.217.76, D/ n: q7 k4 |. q7 G2 w
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600g/1lb5oz strawberries, hulled
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1 lemon, juice only6 Z" l& ]7 q* U7 l3 C
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+ F! b) G; M4 x, U# {4 _+ Q5.39.217.762tbsp kirsch
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2tbsp cornflour
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10free-range egg whitesTVBNOW 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。- f, b4 d K$ M8 j" ?5 U% X: j
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85g/3ozcaster sugar
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225g/8ozclotted cream5.39.217.762 y7 U6 d( S G4 y9 s0 `. ?+ X
For the crumble topping
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1tbsp chopped pistachiostvb now,tvbnow,bttvb8 H/ m$ K5 t5 `: A3 {
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* k n: Q, f0 z$ U8 u2 r5.39.217.761tbsp demerara sugarTVBNOW 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。# Q' @! x% R2 T
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7 @$ Z8 ?+ K! L2 g公仔箱論壇1tbsp rolled oatstvb now,tvbnow,bttvb8 B! ~3 i! D9 _- p
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. a! H$ \; l( `8 Z: o, N# {$ CPreparation method) b) l& B7 @, R& R+ P3 D
- 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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