- base
- 1k dates
- 110g water
- 60g corn flour
- souffle
- 250g whites
- 140g sugar
- 200g base
stp souffle
mark fletcher
13th February 2011
stp souffle
stp soffle old skool
can be made and ramekind up ready for service.
also works with pasturised egg whites
Ingredients
Method
cook down the base as per norm. blend and chill
whipp the whites with half the sugar until soft peak
add the remaining sugar and whipp to stiff peak.
then fold in the 200g base puree
bake at 185.
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