Strawberry soufflé with crumble topping and clottedcream
0 N3 Z/ u8 z8 W9 O' l, _公仔箱論壇5.39.217.76+ E" w9 x" }% E6 y5 S
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' X; @3 \% v$ w" r* _5 B7 K5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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" d0 n9 [' n, ^2 Otvb now,tvbnow,bttvbFor the souffléTVBNOW 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。( P$ O+ R) I8 j# s; y2 \" G
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% ^% ~ V: t- j7 D) ^4 I5.39.217.76600g/1lb5oz strawberries, hulledTVBNOW 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。+ n$ e( w- `7 q4 y7 f s; |
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4tbspdemerara sugar公仔箱論壇3 A/ Y+ f' I+ f
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1 lemon, juice only5.39.217.76/ Y# N" ^9 L7 {4 S1 F5 ]
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/ ]5 m" J- {7 Y2tbsp kirsch公仔箱論壇5 l1 _3 d/ x0 ^) r, G9 p! u
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+ f/ F8 b& r! a7 s" ^6 Y2tbsp cornflourtvb now,tvbnow,bttvb3 D ?- |6 w1 Z/ I
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9 |5 M" {6 i3 a, Z* k3 d公仔箱論壇10free-range egg whites
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4 e5 @& W( ]. A& X公仔箱論壇225g/8ozclotted cream* p+ p* c) O$ S# f( Y
For the crumble topping# s3 r- F9 w' ~; h" E' Z
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1tbsp chopped pistachios
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m( q$ B. V* L1tbsp nibbed almonds
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, |; s" g/ I- P2 H% e! p# gtvb now,tvbnow,bttvb1tbsp demerara sugar
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2 o: b h' E/ m# _/ F8 B5 N9 X( z公仔箱論壇1tbsp rolled oatsTVBNOW 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。$ |& ~ j9 M) i/ m$ h# F( N" u5 p
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1tbsp desiccated coconut
; M$ {+ K; ?+ ptvb now,tvbnow,bttvbPreparation method) `) P- i2 H) l* m9 b6 ~' q# x 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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