Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb1 |9 j2 z- V8 @3 I/ t
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* ^4 j! j0 Y/ j1 t& I0 \4 e* oTVBNOW 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。公仔箱論壇7 ~) [' g% y/ U* s/ Q4 p% y
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* }% i% \/ z+ e m3 \Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.77:8898' c9 o l$ m0 h A4 a
Ingredients
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; ~: {5 M1 D* d7 ~7 G f6 l公仔箱論壇600g/1lb5oz strawberries, hulled2 x3 b; D8 u3 n2 Q1 J: } B! Y; o
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4tbspdemerara sugar5.39.217.77:8898" [: ?! |( }' y. C! \
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2 c: B3 l3 x6 H9 q1 lemon, juice only
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0 Z; f1 q4 |+ ]/ J; ]& X5.39.217.77:88982tbsp kirsch公仔箱論壇3 L$ i8 r- Y5 H. q+ Q; D( n+ c
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2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted cream
- U* _' y& Z( ^( H# |" E: F8 x$ `5.39.217.77:8898For the crumble toppingTVBNOW 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。9 L% Q$ d9 @/ |
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1tbsp chopped pistachios
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1tbsp nibbed almonds公仔箱論壇7 v+ E% {3 ~: h5 S ~
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1tbsp demerara sugartvb now,tvbnow,bttvb8 ^1 C% ~8 p: k
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! O8 v& _8 I, B" z4 `3 `tvb now,tvbnow,bttvb1tbsp rolled oatstvb now,tvbnow,bttvb* f: C2 s8 R% y( |+ c" S7 p' X
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" B0 U9 t. W, i0 O r( ^1tbsp desiccated coconut公仔箱論壇5 {1 S/ M$ s6 H% f9 G
Preparation method
6 q) e* Z' d, p7 ?4 ^$ c; q$ y% JTVBNOW 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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