Strawberry soufflé with crumble topping and clottedcream
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5 \2 ]& M4 n4 N% C4 d F
Ingredients
9 |9 \/ c$ t: P/ u5 X) \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公仔箱論壇+ ]1 P! ]- t6 ?# b. D [
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar$ ~3 `8 U4 T0 c# }) `6 m7 t% _
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" O$ e6 R' b+ Q$ R. J* jtvb now,tvbnow,bttvb1 lemon, juice only公仔箱論壇+ g0 p* S3 D9 j9 @4 J
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% y8 S/ ^4 r. _* S* atvb now,tvbnow,bttvb2tbsp kirschtvb now,tvbnow,bttvb, |6 n+ V# Y# X3 w4 C. u/ D: @
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- q0 r" g/ l) |+ H& b( s5 g2tbsp cornflour
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3 ?! X" G5 S% p3 |0 f; ~& B公仔箱論壇10free-range egg whites
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( C) z7 y7 O# k8 Ftvb now,tvbnow,bttvb85g/3ozcaster sugar
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225g/8ozclotted cream
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1tbsp chopped pistachios
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1tbsp nibbed almonds公仔箱論壇" q: X$ d8 o& ] b4 P1 m
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1tbsp demerara sugar% w3 L) U- o( L& z
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1tbsp rolled oats
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$ l. p. z2 V& F2 L2 P. q1tbsp desiccated coconutTVBNOW 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。3 h& S' B$ d& h# F
Preparation method
/ ?0 Z; v; a% `5 f% w - 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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