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  • Chef James Oakley

Beetroot and yuzu souffle recipe



Ingredients:


30g Powdered egg white

25g Sugar

100g Beetroot juice

20g Yuzu juice


Method:


(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

https://www.youtube.com/watch?v=1ag8Hq3h4Zo


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

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