top of page
  • Writer's pictureChef James Oakley

Beetroot and yuzu souffle recipe


30g Powdered egg white

25g Sugar

100g Beetroot juice

20g Yuzu juice


(1) Preheat oven to 190oC

(2) Line ramekin or cooking pot with butter and sugar

(3) In a bowl whisk together all ingredients to stiff peak

(4) Place into dish and bake at 190oC for 8 minuets

(5) Serve immediately

For a step by step tutorial please watch the video by clicking the link

Please do subscribe to the youtube channel for many more recipes and other exciting food related videos!

8,636 views0 comments

Recent Posts

See All


bottom of page