Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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。# i( [( Q! o; t6 R
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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。% ^/ j/ k& |6 m
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7 q3 s% s; r7 Y/ q' ?3 l: u" qTVBNOW 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.
) N7 ?& C) [+ o. f: z0 {) RIngredients
7 `1 M$ a+ [5 F& sFor the soufflé
; E9 j3 O0 R$ u! w公仔箱論壇·5.39.217.77:8898& J, }: _" q7 b6 t7 X
600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar公仔箱論壇& s9 S/ }4 H0 g& o7 x. a
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1 lemon, juice only8 g4 P' K) [% v+ u# W! x
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- Y J2 j0 M* t- W2 h5.39.217.77:88982tbsp kirschtvb now,tvbnow,bttvb3 @$ _( x6 S# |! R( a3 u2 ^
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% j( W3 J# h8 e" X" m1 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。2tbsp cornflour
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10free-range egg whitestvb now,tvbnow,bttvb! f9 |& Q# n# E9 }# f
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( w$ U9 s1 t: v4 b85g/3ozcaster sugartvb now,tvbnow,bttvb& \. v& x C, L @9 l/ x
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9 \$ ^7 |& Q- o+ ~! xtvb now,tvbnow,bttvb225g/8ozclotted cream
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% E+ T. S3 q" a1tbsp chopped pistachios
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- N1 u0 i+ O0 S, h$ s# D$ UTVBNOW 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 nibbed almonds
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! u5 O+ f1 `( }8 L) }5.39.217.77:88981tbsp demerara sugar% T* T! r( t1 ]. j. V/ o& N' m
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% t4 D' d; \8 K: ~1tbsp rolled oats
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1tbsp desiccated coconut
. d: d9 D1 L" ^( N, @Preparation 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。( J2 D3 ?3 Q+ \) c$ r& Y( 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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% b5 p) d7 A7 ATVBNOW 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。
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發表於 2014-4-9 01:01 AM
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