Strawberry soufflé with crumble topping and clottedcream% r2 v! R6 j' E7 r3 {! T
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# s2 K1 Z. T& Z+ xtvb now,tvbnow,bttvb 5.39.217.762 c2 [ n/ i, K* P# i
5 }+ T# f) L4 L( `1 @4 kTVBNOW 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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9 I5 O8 N' ?( y" T. z2 [- w- i8 I5.39.217.76For the soufflétvb now,tvbnow,bttvb' p- z; ]" w6 d1 B
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3 v( i! ~& v9 X) W: a1 |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。600g/1lb5oz strawberries, hulled
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4 @& h; N2 g% q+ p% N8 ?/ @! X S4tbspdemerara sugar n# a8 N' ^6 u* V
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M- G0 c0 R0 E* \2 [公仔箱論壇1 lemon, juice only
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2tbsp kirsch
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2tbsp cornflourtvb now,tvbnow,bttvb7 t0 _! Z7 [ c% B$ U( O- m
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) D$ U+ ^6 i* g3 Z10free-range egg whitestvb now,tvbnow,bttvb' @3 |) B1 Y: J# {# \0 n* Y# l' D4 P5 N
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( K. t p( ?( W% e" {8 R公仔箱論壇85g/3ozcaster sugar. H6 c( @) d5 K& S- }% ^0 j- h3 Y+ U
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225g/8ozclotted cream公仔箱論壇5 Z( u4 Y( b" |' F' a
For the crumble topping
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! l/ Q& F3 Z7 `" q$ n* X4 @: HTVBNOW 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。1tbsp chopped pistachios
1 L! u3 h1 k4 a7 T2 }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。·
8 }1 k/ k B! i公仔箱論壇1tbsp nibbed almonds
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1tbsp demerara sugar5.39.217.76$ T5 ^& w% ?( Q8 Y" t
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- c& J0 b, f* h4 r0 P( v: T% H& ~1tbsp rolled oatstvb now,tvbnow,bttvb; i) k( I$ E5 V9 a- R; K
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1tbsp desiccated coconut
* h* o( w. B- `5 U. c4 [; OPreparation method
5 m+ P1 m! ~ h+ c1 l; YTVBNOW 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。 - 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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