Strawberry soufflé with crumble topping and clottedcream
0 D% _5 \( l: `1 S$ v公仔箱論壇
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Ingredients
3 `/ f0 F2 p" m1 Htvb now,tvbnow,bttvbFor the soufflé' B; q) e% j2 U: E
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600g/1lb5oz strawberries, hulled- L' D/ r0 `3 E7 E
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9 I9 m; e) D( e6 v/ E s公仔箱論壇4tbspdemerara sugar
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1 lemon, juice only' T' U: D* [5 O. M/ X0 [# l9 b
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2tbsp kirsch4 |8 R- {& {& P) f) O0 }6 P
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/ ?7 Q! U% c7 |0 f# X5 h* A( m公仔箱論壇2tbsp cornflour公仔箱論壇/ F, H5 k/ v3 a* B$ m
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2 W( v/ i3 Y2 n# d10free-range egg whites
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5 w+ H- B0 N5 h0 c* {0 `85g/3ozcaster sugar公仔箱論壇8 ?0 I, ?0 V) v5 k7 X" B, s
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' [2 W6 R) o& w3 [& r$ |% U5 n1 ]公仔箱論壇225g/8ozclotted creamtvb now,tvbnow,bttvb7 }6 |& [# v# x( b$ [
For the crumble topping
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# N) Z5 e8 Y, j) H7 \" x# s, C7 p1tbsp chopped pistachios
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# n- c! l& W6 \+ Z8 E. H: l+ S Ytvb now,tvbnow,bttvb1tbsp nibbed almonds
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. `3 F6 _2 y! G; ]' i! C* B7 |tvb now,tvbnow,bttvb1tbsp demerara sugar5.39.217.77:8898. ^0 ~' }* f: w0 j1 p1 T; }
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1tbsp rolled oatstvb now,tvbnow,bttvb* @3 C+ v8 `* d3 H
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! ?$ y. ^0 V4 S9 R% n1 p4 x5.39.217.77:88981tbsp desiccated coconut5.39.217.77:8898) r5 g( }4 G- `) m
Preparation method公仔箱論壇' _' }0 L7 z& [6 ~/ l, `5 d* r
- 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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