Strawberry soufflé with crumble topping and clottedcream' @6 W; N* j& m2 ~' L" ~
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公仔箱論壇( c8 o) z9 {8 ] I: u% B: E8 P) u
5.39.217.77:8898, p3 s; ^8 `/ y$ a* \

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflétvb now,tvbnow,bttvb! B6 i7 C T: T& y. m4 Q" a) N- \& @/ j p
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$ x1 a! x+ [5 C9 Z5 s( _600g/1lb5oz strawberries, hulled
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; Q4 q) D1 j" Y. b5.39.217.77:88984tbspdemerara sugar
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# o5 K: V; g+ m0 A3 u1 lemon, juice only
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" r7 p! f9 D5 X7 }% R2tbsp kirsch
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3 @! A7 j3 i, H0 {2 Q2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar, N6 O9 t: x" S* G+ r) C9 C
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225g/8ozclotted cream4 Z1 A6 [0 r. {$ b6 Z2 @) U+ e
For the crumble topping
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4 I' S" m j; G) }' W公仔箱論壇1tbsp chopped pistachios- _( I( Q* y2 e# J% e
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% k: `; R/ \) r* j% O! Z8 e! o0 H3 [1tbsp nibbed almonds$ w' b5 V* k* {% V1 ?
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8 \; N9 P3 R+ a# Z6 X, _/ T公仔箱論壇1tbsp demerara sugar5.39.217.77:8898( P- ?' Q9 c. a! Q; u5 D: a l
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1tbsp rolled oats5.39.217.77:88983 |' a' ~ ?1 M1 Q
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0 v- K8 a- z% p' J2 O5.39.217.77:88981tbsp 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。8 `; e( d/ N- A! ~. s' F7 m; N
Preparation method
U" {( L" Q8 X* x+ 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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