Strawberry soufflé with crumble topping and clottedcreamwww.tvboxnow.com4 y6 |1 a0 n3 H$ u; V8 i
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& u0 R! q3 q/ Y. ywww.tvboxnow.comMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
! X: d3 N0 c. M1 l: D1 v公仔箱論壇Ingredients
, j9 T7 R8 @% ?3 @9 W: H I/ MFor the souffléwww.tvboxnow.com4 }! R% ?8 b" ?, e
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, j- W) `- I" B600g/1lb5oz strawberries, hulled
! `* ^ y3 Z/ b* H9 wTVBNOW 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。·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。# Y( y3 m6 a$ t3 @' T) r& {
4tbspdemerara sugar
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2 s ]4 R! P# {" H4 m1 lemon, juice only
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2tbsp kirsch! p# V6 f0 v( [; m, ~8 e
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' x& r: o! i5 ztvb now,tvbnow,bttvb2tbsp cornflourTVBNOW 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。2 r/ E* y/ Z! T' F$ N+ o$ E
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2 j2 v. t/ q6 G, Y10free-range egg whites
9 J) b G f8 ]% {$ e% [& s& |: ?tvb now,tvbnow,bttvb·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。3 z) X& ?! O* ?& c( f! h
85g/3ozcaster sugar公仔箱論壇! J# A f Y' j" F8 ?
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225g/8ozclotted cream! @& S- j; }, ]6 {! @# d) X
For the crumble topping
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1tbsp chopped pistachios公仔箱論壇$ C( l" t8 K' d' R$ s6 i; _
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1tbsp nibbed almonds
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1tbsp demerara sugar H& V( C, F% l% V- Y8 T. |
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% I3 K& \9 @0 \2 W% ^3 x1tbsp rolled oats
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1tbsp desiccated coconut
6 L3 `6 Y+ e$ w: L% U6 h2 PTVBNOW 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。Preparation method
1 y8 D7 N4 S) C; N - 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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