CÁCH LÀM BÁNH SOUFFLÉ PHÔ MAI - GoodFood Vietnam

HOW TO MAKE CHEESE SOUFFLÉ

INGREDIENTS

Cream Cheesecake

700g Philadelphia cream cheese
375g MILKLAB milk
100g caster sugar A
50g Peerless butter
150g cake flour
160g egg yolks
200g egg whites
160g caster sugar B
10gr vanilla paste

Jam

200g frozen raspberries
150g strawberry purée
200g sugar
10g lemon juice
6gr pectin

Cream Cheese Mousse

1000g Philadelphia cream cheese
50g lemon juice
30gr gelatin
100g caster sugar A
700gr whipping cream
150g egg whites
200g caster sugar A
50gr water

HOW TO MAKE CHEESE SOUFFLÉ

A. Cream Cheese Cake

1. Add the cultured butter to the UHT milk and heat to 60°C, then add the flour and stir well.

1. Mix the vanilla with the egg yolks, then combine with the mixture from step 1.

1. Add sugar A to the cream cheese and mix until smooth, then combine with the mixture from step 2.

1. Add sugar B to the egg whites and whip.

1. Combine the mixtures from steps 4 and 3.

1. Add a little water to the metal tray and steam.

1. After shaping, cool the metal tray.

B. Cream Cheese Mousse

1. Beat the cream cheese and lemon juice until smooth.

1. Whip sugar A and the whipping cream to approximately 60% of full stiffness.

1. Boil sugar B and the water to 103°C, then add the egg whites and whip.

1. Melt the gelatin, add it last and mix again.

1. Transfer the mixture to molds, cool and freeze.

C. Strawberry Jam

1. Combine the raspberries, strawberry purée, sugar and lemon juice, and cook to 110°C.

1. Add the pectin to the mixture and refrigerate.

FEATURED PRODUCT

Peerless Australia Unsalted Butter

Avonmore Professional Whipping Cream 35.5% 1L