Blog
Gozney – Wood-fired Savoury Soufflé
Jan
Level – Hard
Guest Chef Dome Vegetarian Wood Fired
Serves: 6
25 minutes
CLICK HERE – VIEW THE DOME OVEN
Ingredients
The soufflé:
- 80g Egg Whites
- 180g sugar (plus keep some sugar for the souffle bowls)
- Cep Soufflé base (recipe below)
- Drizzle of thyme oil
- Edible flowers
- 50ml whipping cream (whipped)
- Cloudberry Jam
Cep Mushroom Mix Ingredients:
- 150ml milk,
- 7.5g dried mushroom
- 12g Meziana
- 38g sugar
- 2 egg yolks
Step 1:
Place the egg whites and sugar into a mixer. Whip on a low speed until you have formed a solid creamy white foam.
Step 2:
Take the cep souffle base and add a spoon of the whipped egg white and fold in with a spatula to avoid knocking the air out.
Step 3:
Keep adding spoons of the whipped egg white and stir in carefully. Once fully combined, place into piping bags.
Step 4:
Brush the souffle bowls with room temperature butter and sugar, so you have a nice thin layer inside the bowl.
Step 5:
Pour the mixture into the bowl, scraping off any excess and using your thumb to create a ridge around the edge of the bowl.
Step 6:
Place the soufflé into the Dome at 200°C. Cook for 10-15 minutes. Make sure the top has risen.
Step 7:
Remove from the oven. Puncture a hole in the top of the souffle. Top with cloudberry jam, whipped cream, thyme oil and edible flowers. Enjoy.