Salted Egg Yolk Lava Potato Soufflé

Name: Salted Egg Yolk Lava Potato Soufflé
Yield: 4
Ingredients: 150.0g US Potato (skin-on); 20.0g Butter (at room temperature); 20.0g Breadcrumbs; 42.0g Mature Cheddar Cheese, grated; 15.0g Parmesan Cheese, grated; 10.0g Spring Onion/Chives, sliced; 1.0g Black Pepper, grounded; 1.0g Salt; 16.0g Onion, diced and caramelised; 1.0g Knorr Golden Salted Egg Powder 800g; 1.0g Nutmeg Powder; 45.0g Milk; 20.0g Butter; 1.0pc Egg Yolk; 2.0pc Egg White; 20.0g Salted Egg Yolk Cube; 1.0g Paprika Powder (for dusting); 80.0g Sour Cream; 1.0g Micro Cress; 2.0g Japanese Togarashi Powder; 2.0ml Balsamic Reduction; 2.0g Curry Leaves; 4.0g Chilli Padi; 100.0g Milk; 50.0g Knorr Golden Salted Egg Powder 800g; 20.0g Custard Powder; 40.0g Butter, melted

Salted Egg Yolk Lava Potato Soufflé – - Recipe

A soufflé with a difference, this light and golden potato version has a hidden gem. Get into its creamy centre, and be greeted with a flow of rich salted egg. This is certainly an elegant and ethereal dish to include in your menu.

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Potato Souffle

US Potato (skin-on) 150.0 g
Butter (at room temperature) 20.0 g
Breadcrumbs 20.0 g
Mature Cheddar Cheese, grated 42.0 g
Parmesan Cheese, grated 15.0 g
Spring Onion/Chives, sliced 10.0 g
Black Pepper, grounded 1.0 g
Salt 1.0 g
Onion, diced and caramelised 16.0 g
Knorr Golden Salted Egg Powder 800g 1.0 g
Nutmeg Powder 1.0 g
Milk 45.0 g
Butter 20.0 g
Egg Yolk 1.0 pc
Egg White 2.0 pc
Salted Egg Yolk Cube 20.0 g
Paprika Powder (for dusting) 1.0 g
Sour Cream 80.0 g
Micro Cress 1.0 g
Japanese Togarashi Powder 2.0 g
Balsamic Reduction 2.0 ml

Salted Egg Yolk Lava Cube

Curry Leaves 2.0 g
Chilli Padi 4.0 g
Milk 100.0 g
Knorr Golden Salted Egg Powder 800g 50.0 g
Custard Powder 20.0 g
Butter, melted 40.0 g

Western

Vegetables

Main course

Salted egg

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Preparation

Potato Souffle
- Fill a pot with water enough to submerge the potatoes and bring it to a boil.
- Once the water is boiling, reduce the flame and simmer the potatoes for 35-45 mins or until it is just cooked. Tips: Test for doneness by inserting a small knife into a potato. If minimal pressure is required, the potato is cooked.
- Cool the potatoes in an ice water bath.
- After it is cooled, peel off the skin and press the potatoes through a fine sieve and make sure there are no lumps. Set it aside in room temperature.
- Preheat oven to 200°C.
- Apply a generous amount of soften butter at room temperature evenly onto the ramekin, add the breadcrumbs and coat the sides of the ramekin. Repeat this for the remaining 4 ramekins.
- In a large bowl, combine the cheeses, sliced spring onion/chives, salt, black pepper grind, caramelised onion, Knorr salted egg yolk powder and nutmeg powder.
- Warm up milk and butter and add it into the mixture.
- Whisk egg white in a large bowl until stiff peak. Tips: Place the large bowl above a pool of ice water bath to speed up the whisking process.
- Gently fold in the egg white into the mash potato mixture.
- Spoon 30 g of this mixture into the ramekin, add in a frozen salted egg yolk lava cube and top up with another 36 g of the mixture. Repeat this for the remaining 4 ramekins.
- Place all 5 ramekins on a baking tray and bake it for 9 mins or until it is puffy and golden brown.
- Once it is done, remove the baking pan from the oven and set it aside to cool for about 5 mins before unmoulding it. Sprinkle with the paprika powder.
Garnishing & accompaniments:80 g Sour Cream 1 g Micro Cress 2 g Japanese Togarashi Powder 2 ml Balsamic Reduction
Salted Egg Yolk Lava Cube
- Fill a pot with oil and deep fry the curry leaves and chili padi. Fry for a few seconds and transfer them onto a strainer or paper towel to drain off the excess oil.
- On a chopping board, lightly chopped the curry leaves and chilli padi.
- In a bowl, combine milk, Knorr salted egg yolk powder, custard powder and butter.
- Mix in the curry leaf and chili padi.
- Pour the mixture into a mould lined with baking paper.
- Set it inside the freezer until it is frozen.
- Once it is frozen, remove it from the mould and divide it into 20 g each.