Salted Egg Yolk Lava Potato Soufflé
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.
Ingredients
Potato Souffle
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US Potato (skin-on) 150 g
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Butter (at room temperature) 20 g
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Breadcrumbs 20 g
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Mature Cheddar Cheese, grated 42 g
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Parmesan Cheese, grated 15 g
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Spring Onion/Chives, sliced 10 g
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Black Pepper, grounded 1 g
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Salt 1 g
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Onion, diced and caramelised 16 g
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Nutmeg Powder 1 g
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Milk 45 g
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Butter 20 g
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Egg Yolk 1 pc
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Egg White 2 pc
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Salted Egg Yolk Cube 20 g
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Paprika Powder (for dusting) 1 g
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Sour Cream 80 g
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Micro Cress 1 g
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Japanese Togarashi Powder 2 g
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Balsamic Reduction 2 ml
Salted Egg Yolk Lava Cube
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Curry Leaves 2 g
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Chilli Padi 4 g
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Milk 100 g
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Custard Powder 20 g
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Butter, melted 40 g
Preparation
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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
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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.
