Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb% x/ Q0 N! }) S
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: K. O/ X6 l2 [公仔箱論壇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。( O% A+ `5 w ?4 k& {0 l1 |
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1 U4 ]1 E( G' ]( tMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
' ]) t2 H T' ^6 S: E, btvb now,tvbnow,bttvbIngredients
* N5 A. H+ A! N9 T: |0 d( k1 b) a% `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。For the soufflé
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: w: x {; @2 C X$ }( L600g/1lb5oz strawberries, hulled
+ h$ j) q: N' _, V1 X1 BTVBNOW 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。·
+ g5 f( v/ f1 k/ m' f; g l5 F公仔箱論壇4tbspdemerara sugar
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{# p; Y% P9 h5.39.217.761 lemon, juice onlyTVBNOW 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。+ D- k: i; v# v4 z& x6 @4 N% |
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3 ~+ p9 a i. A9 w3 t5.39.217.762tbsp kirsch
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{: P: {" E' i# m- x/ x0 B# k2tbsp cornflour5 }8 U7 Q ?5 }+ R- O0 f
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10free-range egg whitestvb now,tvbnow,bttvb/ j8 K( n. k8 w
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85g/3ozcaster sugar
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5 Q# ~ {5 t" @8 k6 b5 U# n225g/8ozclotted creamTVBNOW 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。: U7 N# [8 q. S' n
For the crumble topping
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2 F# W8 n2 f9 I1tbsp chopped pistachios
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6 f' _! Z3 a% S% }1tbsp nibbed almonds
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1tbsp demerara sugar
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& _& [, f5 H2 u% p& S3 d2 F1tbsp rolled oats5.39.217.76( W0 c3 E* T' G- k3 o
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; U) j2 \8 C; v6 qtvb now,tvbnow,bttvb1tbsp desiccated coconut' A3 n6 D& j& N5 N3 ~
Preparation method
' r! {) \- a2 I1 ~$ @! E0 b - 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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b3 g0 V4 v$ X+ s2 B3 B, d+ C4 dtvb now,tvbnow,bttvbtvb now,tvbnow,bttvb# H2 W; R% L+ H/ S
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。7 f& Z: {+ y& S) W
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