Potato Souffle with Whipped Cheddar Cheese Sauce and Truffle
Fluffy Potato Pockets with Rich and Light Cheddar Sauce
Ingredients
Potato Souffle with Whipped Cheddar Cheese Sauce and Truffle
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$0.0
Potato Souffle
US Potato (skin-on)
/g
150.0 g
0%
Egg White
/g
30.0 g
0%
Corn Flour
/g
10.0 g
0%
Canola Oil
/ml
200.0 ml
0%
Whipped Cheddar Cheese Sauce
Fresh Milk
/ml
200.0 ml
0%
Knorr Instant Cheese Powder Mix 205g
/g
50.0 g
0%
Salt
/g
0.4 g
0%
Whipped Cream
/g
130.0 g
0%
Assemble
Trout Roe
/g
10.0 g
0%
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Potato Souffle
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US Potato (skin-on) 150.0 g
-
Egg White 30.0 g
-
Corn Flour 10.0 g
-
Canola Oil 200.0 ml
Whipped Cheddar Cheese Sauce
-
Fresh Milk 200.0 ml
-
Salt 0.4 g
-
Whipped Cream 130.0 g
Assemble
-
Trout Roe 10.0 g
Preparation
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Potato Souffle
- Peel and thinly slice the potato, lay the potato onto chopping board.
- Brush a layer of egg white on a piece of potato slicce and brush another layer of corn flour onto the other potato slice.
- Combine two potato slices together and cut them using a ring cutter.
- Deep fry at 180 degree Celsius till potatoes are puffed and golden brown.
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Whipped Cheddar Cheese Sauce
- In a pot bring milk to boil, whisk in Knorr Instant Cheese Sauce Mix and season with salt.
- Let it cool down, fold in whipped cream.
-
Assemble
- Pipe the cheese sauce into the potato souffle and garnish with trout roe.
- Plate and serve.
