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Potato Souffle

  • 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

Assemble

  • Trout Roe 10.0 g
  1. 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.
  2. 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.
  3. Assemble

    • Pipe the cheese sauce into the potato souffle and garnish with trout roe.
    • Plate and serve.