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Potato Souffle

  • US Potato (skin-on) 150 g
  • Butter (at room temperature) 20 g
  • Breadcrumbs 20 g
  • Mature Cheddar Cheese, grated 42 g
  • Parmesan Cheese, grated 15 g
  • Spring Onion/Chives, sliced 10 g
  • Black Pepper, grounded 1 g
  • Salt 1 g
  • Onion, diced and caramelised 16 g
  • Nutmeg Powder 1 g
  • Milk 45 g
  • Butter 20 g
  • Egg Yolk 1 pc
  • Egg White 2 pc
  • Salted Egg Yolk Cube 20 g
  • Paprika Powder (for dusting) 1 g
  • Sour Cream 80 g
  • Micro Cress 1 g
  • Japanese Togarashi Powder 2 g
  • Balsamic Reduction 2 ml

Salted Egg Yolk Lava Cube

  • Curry Leaves 2 g
  • Chilli Padi 4 g
  • Milk 100 g
  • Custard Powder 20 g
  • Butter, melted 40 g
  1. 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

  2. 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.