Strawberry soufflé with crumble topping and clottedcream
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# F; ^* W6 F, U2 \' z5 x S- ZTVBNOW 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。5.39.217.76 B9 g8 ?# c: ^( L. V3 t+ `; M8 ]
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4 T+ j' P' q# v! a6 u! s8 M- gMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
) P! t; R8 b9 A1 v' s, m5.39.217.76Ingredients! x9 C; C8 [, m3 [1 C6 \
For the soufflé5.39.217.76) U. |, x6 |$ f/ o+ e3 y
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600g/1lb5oz strawberries, hulled
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; @8 \/ |' H' H7 @4tbspdemerara sugar5.39.217.76/ K' w; W3 }. n
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+ E/ I+ U4 A% n; ~7 Z5.39.217.761 lemon, juice only
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2tbsp kirsch" [- Z0 U/ X. O g6 N
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2tbsp cornflour5.39.217.76# U2 b1 T( Z, N1 W
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, [: ]+ l9 ^ P6 f& j7 g+ k10free-range egg whites1 |4 p3 w- A$ p1 s6 {1 Y' j
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3 A; @' Y# ?. ?0 ktvb now,tvbnow,bttvb85g/3ozcaster sugar- B0 J1 n$ t6 t3 l( e3 W
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1 ?- N: \) ?1 L I5.39.217.76225g/8ozclotted cream! r4 i b* e# q! @% H- f1 D1 L
For the crumble topping
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, O/ V: F G G公仔箱論壇1tbsp chopped pistachios& p6 o$ A7 O6 c2 q6 t# a% ?
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1tbsp demerara sugar( k9 _1 i& k* l; s4 C2 u
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7 b0 q/ i* {1 H( \2 `$ B2 xtvb now,tvbnow,bttvb1tbsp rolled oats
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Preparation methodtvb now,tvbnow,bttvb2 T7 j) m8 K+ ~$ F j T) q( 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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