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.公仔箱論壇* g8 F: c- L3 K* B! f8 ], V
IngredientsTVBNOW 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( w& u. r6 B8 I. W! d
For the soufflé
5 u/ N5 T1 w5 d0 ]9 s& e公仔箱論壇·公仔箱論壇* ]% c( E2 r% y2 y, q& _& ^; {8 _- z
600g/1lb5oz strawberries, hulled
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3 i/ k1 K$ y+ {6 |5.39.217.77:88984tbspdemerara sugar
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1 lemon, juice only
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2tbsp kirsch公仔箱論壇* p5 E+ M6 S3 w5 P. l+ k
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* ]9 V9 \6 g0 n2 Z. i* F# u* M2tbsp cornflour5.39.217.77:8898" l2 }' x9 c; Q* u$ W, v
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10free-range egg whites
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9 E0 ^7 U' a) {. Q Rtvb now,tvbnow,bttvb85g/3ozcaster sugar
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225g/8ozclotted cream
1 v! e; M7 b# V* p' d n* TFor the crumble topping5.39.217.77:8898/ H( `- G) ]5 ^3 T. x! a
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* x$ b0 y, c+ e/ R# H1 [公仔箱論壇1tbsp chopped pistachios
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1tbsp nibbed almondstvb now,tvbnow,bttvb9 _8 L* P6 [* B7 y, Y
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1tbsp demerara sugar公仔箱論壇 R7 [2 Y; z3 [# m2 [
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1tbsp desiccated coconut
% {& ^2 L/ v x0 Z9 PPreparation methodTVBNOW 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 `) k2 a6 ^4 B' U* [: U
- 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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公仔箱論壇9 s! G; ? R. L! |
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