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。$ g1 U; V# K5 w) ^
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# G, f) l; n' h* L1 i; |4 W; z( b公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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* D0 ~7 c& c- s" EFor the souffléTVBNOW 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。* ^' B: i2 k7 i# O
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; A$ u" w y. qtvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
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4tbspdemerara sugarwww.tvboxnow.com0 v! {$ A# a/ R6 {& a; M
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9 p" }- F% D# {. b4 z J, dtvb now,tvbnow,bttvb1 lemon, juice onlyTVBNOW 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。3 F! }3 b3 k' V5 f
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; \# c$ S0 c; _7 H% `) ^www.tvboxnow.com2tbsp kirsch
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. v7 e9 z. {1 p7 |2tbsp cornflour
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10free-range egg whites
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j+ l4 j8 g% G( u: Awww.tvboxnow.com85g/3ozcaster sugar
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225g/8ozclotted cream
- K9 i1 R% w0 g9 J/ KFor the crumble topping
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1tbsp chopped pistachios
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1tbsp nibbed almondstvb now,tvbnow,bttvb' P4 G/ Y: B7 N3 j
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1tbsp demerara sugarTVBNOW 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。; x5 B' i# N& p% a
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1tbsp rolled oats
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0 A9 C! z1 g3 b6 T3 q; z1tbsp desiccated coconut公仔箱論壇' b1 z/ o& p0 g3 t* f: k
Preparation method* }& o }$ ~0 [0 O9 T# A: o
- 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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