Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb# t% U; Y" D7 J- w" }. x/ O% T
! P" `) T) ~( l: k公仔箱論壇
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
' V+ S+ R3 l0 WIngredients
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4tbspdemerara sugar
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1 lemon, juice only! X% s6 P# g4 @1 N/ A6 {% G9 J: [
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$ p# `0 J8 ~* R. ]公仔箱論壇2tbsp kirsch
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2tbsp cornflour
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! d$ _6 g& H! j% Htvb now,tvbnow,bttvb10free-range egg whites
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85g/3ozcaster sugar
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_* U& R/ s8 ]+ F0 C9 T' e225g/8ozclotted cream
. d9 Y3 r; G: c+ r: rFor the crumble topping
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* L; l: m/ Z& w# S# I# U% ^1tbsp chopped pistachios
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3 @/ U; ~; m; ?- m1tbsp nibbed almonds公仔箱論壇9 h: o/ N t' `( @. J
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1tbsp demerara sugar
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1tbsp rolled oats/ Q( g9 g& T' \: v/ X9 G/ l/ {
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1tbsp 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。( o8 P; q* s+ p/ c) S$ ]
Preparation method
% Z6 u/ `$ r9 \7 w8 E; m! x - 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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